20 minutes before people arrived for our last minute Labor Day BBQ, I still didn't know I was going to make this. But we didn't know how many people were going to show up/ if we were going to have enough food and we'd had these two loaves of stale sourdough in the fridge for about a month so, you know, transitive property.
I adapted this recipe from one I found on grouprecipes.com. I used a higher baking temperature to begin with, so that the top formed a nice crust. I also subbed dried cherries for raisins and eliminated the meringue topping altogether. For my next round, I'm going to try adding fresh stone fruit and maybe brulee the top.
SOURDOUGH BREAD PUDDING WITH CHERRIES
INGREDIENTS
1 large round loaf of stale sourdough bread, torn into rough chunks
1 cup dried cherries
4 Tbs. butter
1/2 tsp cinnamon
6 eggs - yolks
1 cup sugar
1/3 tsp salt
1 tsp vanilla
6 cups milk
2/3 cup sugar
1/2 tsp vanilla
DIRECTIONS
Preheat oven to 425°. Combine bread, cherries, and butter in a baking dish, mine was a large round tin. Sprinkle on cinnamon. In a large bowl mix well the egg yolks, 1 cup of sugar, salt, 1 tsp vanilla, and milk. Pour over bread, make sure to get the pieces at the top too. Bake for 30 minutes. Reduce the heat to 350° and continue baking for 20 minutes, or until the custard appears to be absorbed. Remove and let cool.
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