12 servings Prep Time: 10 minutes Cook Time 60 minutes
12 to 14 cups Cubed 1-inch Day old French Bread
1 ½ cups Heavy Cream
4 cups Whole Milk
6 large Brown organic eggs
1 ¾ cup Light brown sugar
2 tablespoon vanilla extract
2 tablespoon ground cinnamon
1. Preheat the oven to 340 degrees F. Place the bread in a large bowl. Grease a 9x13 casserole dish. Set aside.
2. In a large bowl add the eggs and whisk well. Combine the heavy cream, whole milk, Cherry De-Lite dried tart cherries, Cherry De-Lite juice drink, brown sugar, vanilla, and cinnamon, in a large bowl. Whisk, making sure all ingredients are bonded well. Cube the bread using a serrated bread knife and add to the cream mixture. Mix with a spoon making sure all the bread is coated in the cream. Allow the mixture to sit at room temperature for 10-15 minutes mixing every 5 minutes to make sure all liquid is absorbed.
3. Transfer the bread mixture to your casserole dish and bake until the center of the bread pudding is set, about 6-70 minutes. Remove from oven and allow carry over cooking.
This should take about 20 more minutes. For best result refrigerate the bread pudding for a few hours then cut and reheat on a low 300 degrees for about 5 minutes. You can serve warm or cold.
Plating-Cut Bread Pudding into a circle using a circle cookie cutter or into 3x3 squares. Top the warm bread pudding with warm Cherry Whiskey Custard sauce.