Bread Pudding
6 cups (412 g)
Cubed bread, I use Canyon Bakehouse
2 cups (475 ml)
Whole milk
4
Large eggs, room temperature
2 tsp (10 ml)
Pure vanilla extract
2 tbsp (1/4 stick)
Unsalted butter
1 tsp (5 g)
Kosher salt
1/3 cup (125 g)
Granulated white sugar
1/2 cup (250 g)
Dried cherries
1/2 cup (250 g)
Slivered almonds
Instructions
1.
In a small saucepan over low heat, warm milk, butter, vanilla, sugar and salt.
2.
Continue cooking just until butter melts and mixture looks incorporated.
3.
Cool completely.
4.
Butter a 2.5 quart baking dish and fill it with cubed bread, almonds and cherries.
5.
Add eggs to the cooled milk mixture and whisk vigorously.
6.
Pour mixture over bread.
7.
Refrigerate for an hour, allowing the bread to absorb the liquid.
8.
Preheat the oven to 350 degrees F (175 degrees C).
9.
Bake for 30 to 35 minutes, until custard is set but still a little wobbly and edges of bread have browned.
10.
Serve warm or at room temperature.