Cherry Chestnut Bread Pudding

• 7 cups cubed white bread, about 1/2 inch each (no crusts)
• 1 cup roasted chestnuts, finely chopped
• 1 cup dried cherries, finely chopped
• 1 (300 ml) can sweetened condensed milk (Eagle Brand)
• 1 cup sweetened chestnut puree
• 6 large eggs, well beaten
• 2 1/4 cups hot tap water
• 1 teaspoon imitation brandy extract
• 1/2 teaspoon orange zest, finely grated

1. Place half of bread cubes in nonstick or sprayed 9-inch square pan. Sprinkle half of chopped chestnuts and dried cherries on top; cover with remaining bread cubes.
2. Stir remining ingredeints together in a bowl, and pour over bread cubes. Sprinkle with remaining chopped chestnuts and dried cherries.
3. Bake uncovered until knife inserted in center comes out clean, about 1 hour. Serve warm or cool. Refrigerate leftovers.
4. VARIATION: You can substitute dried sweetened cranberries for the dried cherries, and other roasted nuts such as walnuts for the roasted chestnuts.

cubed white bread, chestnuts, dried cherries, condensed milk, chestnut puree, eggs, water, brandy, orange zest

Taken from www.food.com/recipe/cherry-chestnut-bread-pudding-344221 (may not work)