Bourbon-Soaked Cherry Bread Pudding with Vanilla Glaze
- One 1-pound loaf white bread, cubed
- 1 1/4 cups sugar
- 4 large eggs
- 1 tablespoon cinnamon
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon kosher salt
- 1 stick (8 tablespoons) unsalted butter, melted, plus for greasing baking dish
- 2 cups milk
- 1/3 cup bourbon
- 4 cups pitted tart red cherries (fresh or jarred, drained)
- Vanilla Glaze, recipe follows
- 3 cups confectioner's sugar
- 4 tablespoons unsalted butter, melted
- 1 tablespoon pure vanilla extract
- 1/3 cup bourbon, plus more to taste
- Preheat the oven to 375 degrees F and position a rack in the center of the oven.
- Grease a 2-quart baking dish with butter and set aside.
- In a large bowl, combine the cubed bread, sugar, eggs, cinnamon, vanilla, salt, melted butter and milk; mix thoroughly, then transfer to the prepared baking dish.
- Pour in the bourbon, and gently fold in the cherries.
- Place in the oven and bake until puffed and golden brown on top, about 45 minutes.
- Set aside and let cool completely.
- Pour the vanilla glaze over the bread pudding and serve.
- Place the confectioner's sugar in a medium bowl.
- Gradually whisk in the melted butter, vanilla and bourbon until completely combined and smooth.
- Taste for bourbon; add as needed.
white bread, sugar, eggs, cinnamon, vanilla, kosher salt, unsalted butter, milk, bourbon, red cherries, vanilla glaze, sugar, unsalted butter, vanilla, bourbon
Taken from www.foodnetwork.com/recipes/nancy-fuller/bourbon-soaked-cherry-bread-pudding-with-vanilla-glaze.html (may not work)