Warm Cherry Bread Pudding

Warm Cherry Bread Pudding
Warm Cherry Bread Pudding
"My husband isn't usually a bread pudding fan," writes Priscilla Moynihan of Vancouver, Washington, "but he loved the dried-cherry version I had at the Southpark Seafood Grill in Portland, Oregon. In fact, after he helped me finish it, we ordered another one." The restaurant prepares this dessert with house-made brioche. We simplified the recipe by using purchased challah.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 8
American Fruit Dessert Bake Christmas Valentine's Day Cherry Winter Anniversary Ramekin Bon Appétit
  • 2 cups whipping cream
  • 2 tablespoons vanilla extract
  • 1/4 cup dark rum
  • 1 1/4 cups sugar
  • 8 large eggs
  • 2 cups whole milk
  • 1 1/2 cups dried tart cherries

Preparation Preheat oven to 400°F. 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 350°F. 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 soufflé 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.

Preparation Preheat oven to 400°F. 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 350°F. 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 soufflé 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.

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