CHERRY-BANANA RAISIN BREAD PUDDING

Serves: 6

3 eggs, beaten

■

2 cups (500 mL) milk,

1 or 2 per cent suggested 1/2 cup (125 mL) sugar

1 tsp (5 mL) vanilla extract 1 tsp (5 mL) almond extract 1/2 tsp (2.5 mL) ground cinnamon

4 cups (1 L) raisin bread cut into 3/4-inch (1.9-cm) squares 2/3 cup (160 mL) dried tart cherries

1 large very ripe banana, quartered lengthwise and cut into 1/2-inch-thick (1.3-cm) pieces

Creamy topping (optional):

1/2 cup (125 mL) light sour

■ cream

1 tbsp (15 mL) packed brown sugar

1/4 tsp (1 mL) finely shredded orange peel

Pinch of ground cinnamon

1. Stir together beaten eggs, milk, sugar, vanilla, almond and cinnamon in a medium bowl using a wire whisk. Place two-thirds of bread pieces in an 8-by-8-by-2inch (20-by-20-by-5-cm) baking pan or dish. Top with cherries, banana slices and remaining bread pieces. Pour egg mixture evenly over bread mixture. Place in fridge for 1 hour.

2. Preheat oven to 350 F (175 C). Remove pan from fridge and bake, uncovered, for 65 to 70 minutes or until a knife inserted near centre comes out clean. Cool slightly.

3. For topping, stir together sour cream, brown sugar, orange peel and cinnamon. Serve pudding topped with sour cream mixture.