Dried cherries add a festive touch to this bread pudding. For a moist pudding, make sure the bread cubes are soaked with the milk mixture.
15m
PREP TIME
40m
COOK TIME
315
CALORIES
11
INGREDIENTS
Servings: 12
Ingredients
- 1/2 cup dried cherries
- 1 tablespoon rum
- 1 cup sugar
- 4 teaspoons McCormick Gourmet™ Roasted Saigon Cinnamon
- 4 eggs
- 3 teaspoons McCormick® All Natural Pure Vanilla Extract, divided
- 1/4 teaspoon salt
- 3 cups milk
- 7 cups challah, French or Italian bread cubes
- 2 ripe bananas, sliced
- 1 cup heavy cream
INSTRUCTIONS
- 1 Preheat oven to 350°F. Mix cherries and rum in small bowl. Let stand 5 minutes. Mix sugar and cinnamon in small bowl. Reserve 1/4 cup plus 2 tablespoons of the sugar mixture. Mix eggs, remaining sugar mixture, 2 teaspoons of the vanilla and salt in large bowl with wire whisk until well blended. Stir in milk until well blended. Add bread cubes and bananas; toss to coat well. Pour into greased 13x9-inch baking dish. Sprinkle cherries evenly over top. Sprinkle with 2 tablespoons of the reserved sugar mixture
- 2 Bake 35 to 40 minutes or until knife inserted in center comes out clean. Cool slightly on wire rack
- 3 Meanwhile, beat cream, remaining 1/4 cup sugar mixture and 1 teaspoon vanilla in medium bowl with electric mixer just until stiff peaks form. Refrigerate until ready to serve. Serve warm bread pudding with whipped cream
