Michael’s Cherry Bread Pudding


Cherry Rum Sauce:

* 1 cup brown sugar
* 12 OZ tart pitted cherries drained or fresh.
* 1 cup Kentucky bourbon whiskey or rum

Bread Pudding:

* 12 OZ loaf of French bread, cut into 1-inch squares.
* 12 OZ evaporated milk.
* 3 eggs, lightly beaten
* 1/4 cup cream.
* 1 cup sugar.
* 1 Tbsp vanilla.
* 1/2 teaspoon nutmeg.
* 1/2 teaspoon cinnamon
* 3 Tbsp unsalted butter, melted
* 12 OZ tart pitted cherries drained or fresh.


Cherry Rum Sauce:

In a saucepan, add ½ cup brown sugar, 1 cup rum, and 12 OZ drained tart pitted cherries. Mix well until an easy rolling boil. Cook over low heat, stirring constantly, until mixture thickens. Remove from heat and let cool.

Bread Pudding:

Preheat oven to 350°F.

Soak the bread in milk in a large mixing bowl. Crush with hands until well mixed and all the milk are absorbed. In a separate bowl, beat eggs, butter, sugar, vanilla, and spices together. Gently stir into the bread mixture. Gently stir the cherries into the mixture.

Pour the bread mixture into small cast iron ramekins or into a larger casserole pan so the pudding is about 2 inches deep and bake at 350°F for 35-45 minutes, until set. The pudding is done when the edges start getting a bit brown and pull away from the edge of the pan.

Serve warm with the sauce drizzled over the pudding.

Michael's Cherry Bread Pudding