This is a wonderful dessert that is somewhat healthier than traditional bread pudding because of the substitution of the evaporated milk and low-fat milk for the cream and full-fat milk that are usually called for. This would make a lovely special occasion breakfast or brunch. Yum!
You can substitute any kind of fresh or canned fruit for the cherries, but canned Bing cherries are my favourite!
Magda's Cherry Bread Pudding
- 1 loaf day old sourdough bread, cubed
- 3 eggs, lightly beaten
- 1 cup sugar
- 14 ounces evaporated skim milk
- 1 1/2 cups milk, 1% lowfat
- 1 tablespoon vanilla(or use homemade vanilla extract!)
- 1 can sweet cherries in syrup (or fresh cherries)
- 1/4 cup butter, unsalted, melted
- Preheat oven to 350 degrees Fahrenheit.
- Use day old bread or, if the bread is fresh, slice and put into the preheating oven to dry out a bit. Then cut into cubes.
- Mix together the eggs and sugar, add evaporated milk, milk and vanilla. Mix until combined.
- Add bread cubes and push into the liquid until all bread is immersed. Add cherries and the syrup from the can. Mix thoroughly. Let sit for a few minutes to allow the bread to soak up the liquid.
- Add melted butter and mix. Pour into a greased casserole dish.
- Bake for one hour or until a toothpick inserted into the pudding comes out clean. Let sit 15 minutes before serving.