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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
- 2/3 cup cane sugar
- pinch of salt
- 2 eggs, beaten
- 1 cup buttermilk
- 3 tablespoons acacia honey
- 1 milliliter almond essence
- 2 tablespoons amaretto (optional for more festive touch)
- 1 1/2 cups stale French bread
- 1/8 cup butter, sliced into pats
- 1/2 pound sweet red, cherries, pitted
- 1/2 cup toasted almonds
- 1 1/2 cups vanilla ice cream
- butter to grease pan
- sprinkle of cinnamon
- sprinkle of cane sugar
- sprig of mint for garnish
- Preheat oven to 350. Roll the cherries in the sugar to coat them.
- 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.
- 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.
- Butter generously a 10" pan that is at least 2" deep/
- Add the almonds on top.
- Dot with the butter pats. Sprinkle with cinnamon and sugar.
- Bake until golden brown on top (@35 minutes, but check your oven).
- Serve warm with vanilla ice cream and a sprig of mint.
- This recipe was entered in the contest for Your Best Recipe for Cherries