more recipe notes in case I like the result

butter wide cloudy pyrex dish
loosely fill with cubed sourdough bread
3/4 of a jar of sour cherries, drain off most of the liquid and put aside,
mix a slosh of brandy with the fruit
spoon fruit in with bread and mix
beat 3 eggs with 1/3c sugar and two cups milk including the leftover brandy. Plus a grating of nutmeg, a spoon end of cinnamon and a small slosh good vanilla.
pour over bread mix. Let stand 30-60 min.
Bake 25min 160deg lid on, then 25min lid off

a success I'd say. Lovely flavour, not too sweet. A bit richer would have been nice but really edible as is. I reckon it will be nice served warm with yoghurt for breakfast.
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Inspired by this: but way less sweet.
www.sweetsugarbean.com/2011/11/savouring-sour-cherry-bread-pudding.html

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