May 27, 2009

French Bread Pudding

1 loaf of stale French bread
1 quart Milk
3 Eggs
1-1/2 cups Sugar
2 tbsp. Pure Vanilla Extract
1 cup Dried Cherries or Cranberries
Heavy Cream, for serving
Cut bread into 1 inch cubes and place in a bowl. Pour milk over it and let stand 1 hour. Preheat oven to 325 degrees. Butter the bottom and sides of a 9x13x2 oven to table baking dish. In another bowl, beat together egg, sugar, and vanilla. Stir into the bread mixture. Add dried cherries or cranberries. Pour into prepared baking dish. Bake on middle rack of oven for about 1 hour and 10 minutes or until golden brown. Cool to room temp., cover with aluminum foil, and refrigerate overnight. Remove from fridge 30 minutes before reheating. Reheat, covered in foil at 325 degrees for 15-20 minutes. Use heavy cream to moisten.