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Categories:Viewed: 59 - Published at: 2 years ago
Ingredients
- 6 ounces day-old French bread, cut into 3/4-inch cubes
- 1/2 cup dried tart cherry
- 4 large eggs
- 1/4 cup dark rum (optional)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 quart prepared eggnog
- 1 cup vanilla ice cream
Method
- Grease a shallow 2-quart casserole dish. Place bread in casserole; sprinkle with cherries.
- In a medium bowl, mix eggs until well beaten. Add rum, if using, cinnamon, and salt, whisking until blended. Stir in eggnog. Pour eggnog mixture over bread, pressing bread into custard.
- Cover and refrigerate bread mixture for 30 minutes or overnight to allow bread to absorb custard, stirring once.
- Preheat oven to 350 degrees. Bake bread pudding, uncovered, 50 to 55 minutes or until center is almost set. Cool in pan on wire rack for 15 minutes.
- Just before serving, place ice cream in small microwaveable serving bowl; heat in microwave oven on High 30-35 seconds, stirring once. Remove bowl from microwave and stir until smooth, but still thick and cool.
- Serve 'sauce' with warm bread pudding.
