Cherry Bread Pud­ding

Focus of SWFL - - Elevating Chile’s National Drink -

Pairs with Mi­ras­sou Sun­set Red Serv­ings: 8 to 10 Prep time: 20 min­utes Stand time: 2 to 8 hours Cook time: 30 to 35 min­utes 3 1/3 1 1 1 4 8


3 cups half and half cup sugar tea­spoon vanilla ex­tract tea­spoon al­mond ex­tract eggs cups (1-inch cubes) Chal­lah or other sweet, eggy bread, lightly toasted can (15 ounces) pit­ted sweet

cher­ries, well drained to 4 ta­ble­spoons coarse sugar Whisk to­gether half and half, sugar, ex­tracts and eggs un­til well mixed. Place in a 13 x 9-inch bak­ing dish and add bread cubes. Stir lightly and push cubes down to coat com­pletely with mix­ture; cover and re­frig­er­ate for 2 to 8 hours.

Pre­heat oven to 325°F and lightly but­ter 8 to 10 small (about 1 cup) ramekins. Fold cher­ries into bread mix­ture and spoon into ramekins; sprin­kle with coarse sugar. Place on a bak­ing sheet and cook for 30 to 35 min­utes or un­til puffed and golden brown.

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