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!
- 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.