Posted by SSherry on November 24, 2001 at 12:31:03:
In Reply to: ISO:Cherry Pudding posted by Kathy on November 24, 2001 at 09:52:57:
Cherry french bread pudding
Some people call it an old-fashioned,
homey dessert; others love it cold for breakfast. But
no matter what your preference, bread pudding is
one of those comfort foods that is perfect for any
season. Add a summery twist to bread pudding by
including your favorite summer fruit in the recipe.
This recipe for Cherry French Bread Pudding uses
fresh, sweet cherries for a dash of elegance in a
colorful dish. Cherries lend their sweet juicy flavor
to make this a delicious treat any time. The use of
day-old French bread is another difference that
touches the delightful flavor. For a truly decadent
dessert, try warm bread pudding with a scoop of
your favorite yogurt or ice cream.
CHERRY FRENCH BREAD PUDDING
2 cups low fat milk
2 tablespoons butter or margarine
3 eggs
1/3 cup sugar
1 teaspoon cornstarch
1 teaspoon vanilla
1/4 teaspoon salt
4 cups day-old French bread, cut in 3/4 inch
cubes
3 cups fresh, sweet cherries, pitted
Cinnamon Sugar
1 cup low fat vanilla yogurt (optional)
Heat milk and butter but do not boil; remove from
heat and set aside. Beat eggs, sugar, cornstarch,
vanilla, and salt together. Gradually stir milk into
egg mixture; pour over bread cubes and let stand 30
minutes. Spread cherries over the bottom of
buttered 9-inch square pan. Pour bread mixture over
cherries. Sprinkle with Cinnamon Sugar. Bake at
350 degrees for 30 to 40 minutes or until thin blade
inserted near center comes out clean. Cool slightly.
Serve with yogurt, if desired. Makes eight servings.
Cinnamon Sugar: Mix 2 teaspoons sugar
with a generous dash of ground cinnamon. Makes 2
teaspoons.
Recipe and photo courtesy of Northwest
Cherry Growers.