Author Notes
Bread pudding is such a great comfort food. I often make either sweet or savory versions from leftover bread. I have tried to streamline the process, so everything is easy. Experimenting with tastes, almonds and cherries make great partners for both taste and texture. I also like the rich and slightly sour taste the buttermilk imparts to this recipe. If you don't, you could substitute half and half. —Sagegreen
Ingredients
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2/3 cup
cane sugar
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pinch of salt
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2
eggs, beaten
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1 cup
buttermilk
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3 tablespoons
acacia honey
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1 milliliter
almond essence
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2 tablespoons
amaretto (optional for more festive touch)
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1 1/2 cups
stale French bread
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1/8 cup
butter, sliced into pats
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1/2 pound
sweet red, cherries, pitted
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1/2 cup
toasted almonds
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1 1/2 cups
vanilla ice cream
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butter to grease pan
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sprinkle of cinnamon
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sprinkle of cane sugar
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sprig of mint for garnish
Directions
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Preheat oven to 350. Roll the cherries in the sugar to coat them.
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Mix the salt and sugar with the eggs; then add the buttermilk, honey, almond essence, (add optional amaretto), and finally add the sugar-coated cherries.
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Rip up the stale bread and add that to the mix. Allow to sit and soak up the liquid, but make sure there is still liquid left. Pour in a little more buttermilk if needed to keep the mix very moist.
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Butter generously a 10" pan that is at least 2" deep/
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Add the almonds on top.
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Dot with the butter pats. Sprinkle with cinnamon and sugar.
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Bake until golden brown on top (@35 minutes, but check your oven).
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Serve warm with vanilla ice cream and a sprig of mint.
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