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Door County Cherry Bread Pudding Recipe

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This recipe for Door County Cherry Bread Pudding, by , is from Meals and Memories, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marcia Gevelinger Bastian
Added: Wednesday, February 2, 2011

Category:
Category:

Ingredients:  
Ingredients:  
Bread cut into cubes, enough toasted bread cubes to fill a 9x13 pan slightly heaped, 6 large eggs, 3 1/2 cups milk, 1/2 cup Wisconsin maple syrup, 1 cup dried Door County cherries.

Sauce: Frozen tart cherries, Frozen sweet cherries, raw sugar.

Directions:
Directions:
In a moderate oven, melt 1/4 cup butter in a jelly roll pan. Add the cubed bread to the jelly roll pan and place in a 450 oven to toast until nicely browned (watch carefully). While bread cubes are toasting, use the blender to blend the eggs, milk and maple syrup. Place toasted bread cubes into a large bowl and pour the liquid from the blender over them; mixing well. Add this mixture to a previously buttered 9x13 baking pan. Add more milk (or half and half) so the level of liquid in the pan is approximately equal to the level of the bread. Sprinkle the dried Door county cherries over the top, mixing them throughout the pan. Sprinkle lightly with raw sugar and bake at 350 until the middle is firm and the top is nicely browned, approximately 1 hour.


Sauce: Puree equal amounts of tart and sweet cherries (frozen and pitted), then sweeten to your taste with raw sugar. Warm the sauce before serving.

Personal Notes:
Personal Notes:
This is from the Port Washington Inn in Wisconsin's Door county. The million cherry trees in that area are known for their wonderfully tart fruit.

 

 

 

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