Warm Cherry Bread Pudding
- 24 1/2-inch-thick slices challah or other egg bread (about 24 ounces)
- 2 cups whipping cream
- 2 cups whole milk
- 1 1/4 cups sugar
- 8 large eggs
- 1/4 cup dark rum
- 2 tablespoons vanilla extract
- 1 1/2 cups dried tart cherries
- Purchased caramel sauce, heated
- Preheat oven to 400F.
- Using 3-inch-diameter round cookie cutter, cut round from each bread slice and arrange on baking sheet.
- Toast bread rounds in oven until golden brown, about 5 minutes.
- Reduce oven temperature to 350F.
- Bring cream, milk, and sugar to simmer in heavy large saucepan, stirring to dissolve sugar.
- Whisk eggs in large bowl to blend.
- Gradually whisk hot cream mixture into eggs.
- Whisk in rum and vanilla.
- Butter eight 1 1/4-cup souffle dishes; arrange on rimmed baking sheet.
- Place 1 bread round in bottom of each dish.
- Top each with 1 heaping tablespoon dried cherries.
- Top cherries in each dish with another bread round.
- Top each with another heaping tablespoon dried cherries.
- Top cherries in each dish with third bread slice.
- Divide custard among dishes, using about 3/4 cup for each.
- Let stand 30 minutes, pressing down on bread occasionally.
- (Can be made 4 hours ahead.
- Cover and refrigerate.)
- Bake bread puddings until tops are puffed and brown, about 35 minutes.
- Remove from oven; cool 10 minutes.
- Serve warm with caramel sauce.
egg bread, whipping cream, milk, sugar, eggs, dark rum, vanilla, cherries, caramel sauce
Taken from www.epicurious.com/recipes/food/views/warm-cherry-bread-pudding-106020 (may not work)