Cherry Bread Pudding

• 1 1/2 pounds fresh cherries, washed, stemmed and pitted
• 13 cup sugar
• 23 cup water
• 2 tablespoons fresh lemon juice, plus more to taste
• 8 2/3-inch slices stale coarse country-style bread, crust removed
• 2 tablespoons unsalted butter, melted
• Confectioners' sugar

1. Place the cherries in a nonreactive saucepan and sprinkle with the sugar.
2. Let stand for 30 minutes, stirring often.
3. Stir in the water, place over medium-high heat and bring to a boil.
4. Reduce heat and simmer gently for 10 to 15 minutes.
5. Remove from heat and let cool.
6. Stir in lemon juice.
7. Refrigerate until cold.
8. Preheat broiler.
9. Lightly butter a 9-inch nonreactive skillet, preferably one that would be attractive to serve from.
10. Brush 1 side of each bread slice with butter and place, buttered side up, in the skillet, slightly overlapping, in 1 layer.
11. Set under broiler to lightly toast the bread.
12. Cool completely.
13. Strain the cherries, reserving the juice.
14. Ladle the cherry juice over the bread and make sure that all of the bread is completely saturated with juice.
15. Scatter the cherries over the top.
16. Place the skillet over medium heat and bring the juices to a boil.
17. Cover with foil and cook for 5 minutes.
18. Remove from heat and let the pudding cool to room temperature in the pan.
19. Sprinkle the top with confectioners' sugar and serve.

fresh cherries, sugar, water, lemon juice, countrystyle bread, unsalted butter, confectioners

Taken from cooking.nytimes.com/recipes/12002 (may not work)