Warm Cherry Bread Pudding

Total Time: 1 hr 15 mins Preparation Time: 40 mins Cook Time: 35 mins

Ingredients

• Servings: 8
• 24 slices challah (or other egg bread, about 24 ounces, 1/2-inch-thick slices)
• 2 cups whipping cream
• 2 cups whole milk
• 1 1/4 cups sugar
• 8 large eggs
• 1/4 cup dark rum
• 2 tablespoons vanilla extract
• 1 1/2 cups dried tart cherries
• purchased caramel sauce, heated

Recipe

• 1 preheat oven to 400°f.
• 2 using 3-inch-diameter round cookie cutter, cut round from each bread slice and arrange on baking sheet.
• 3 toast bread rounds in oven until golden brown, about 5 minutes.
• 4 reduce oven temperature to 350°f.
• 5 bring cream, milk, and sugar to simmer in heavy large saucepan, stirring to dissolve sugar.
• 6 whisk eggs in large bowl to blend.
• 7 gradually whisk hot cream mixture into eggs.
• 8 whisk in rum and vanilla.
• 9 butter eight 1 1/4-cup soufflé dishes; arrange on rimmed baking sheet.
• 10 place 1 bread round in bottom of each dish.
• 11 top each with 1 heaping tablespoon dried cherries.
• 12 top cherries in each dish with another bread round.
• 13 top each with another heaping tablespoon dried cherries.
• 14 top cherries in each dish with third bread slice.
• 15 divide custard among dishes, using about 3/4 cup for each.
• 16 let stand 30 minutes, pressing down on bread occasionally.
• 17 (can be made 4 hours ahead. cover and refrigerate.) bake bread puddings until tops are puffed and brown, about 35 minutes.
• 18 remove from oven; cool 10 minutes.
• 19 serve warm with caramel sauce.
• 20 makes 8.