Cherry Bread Pudding with Crème Anglaise Recipe
This heavenly pudding is a great way to show off the natural splendor of sweet, juicy cherries. It’s everything you need for a casual summer party: simple, scrumptious and sized to serve a crowd.
||Challah bread, sliced diagonally ¼” thick
|*You may substitute thawed frozen fruit when cherries are out of season.
- Working in batches, place the half-and-half, eggs, sugar, and vanilla in a blender and blend smooth. Transfer the whole mixture to a large bowl and whisk briefly to ensure that the custard ingredients are evenly distributed.
- Pour 2 cups of the custard mixture over the bottom of the 13 x 9 x 2-inch baking dish.
- Working in layers, arrange 1/4 of the bread slices evenly over the bottom of the baking dish. Place 1/4 of the cherries randomly over the top. Pour two more cups of custard over the top and gently press down to soak the bread.
- Repeat the process three more times.
- Using your clean hands, gently press the layers down so they soak up the liquid.
- Cover with plastic wrap and place in the refrigerator for 8 hours or overnight.
- Remove from the refrigerator and let stand until the mixture reaches room temperature (about one hour).
- Pre-heat the oven to 350-degrees.
- Bake the pudding for 45–60 minutes, or until puffed and springy in the center. Remove from the oven and cool until warm or room temperature.
- To serve, spoon the pudding into bowls and ladle the crème Anglaise over it.
15–20 minutes prep; eight hours minimum soaking time; 45–60 minutes baking time.