I am constantly amazed at how animated and talkative people get when you mention food. The mere aroma of certain foods can evoke memories that transport us back to a special place and time. Food can bridge the gap between all ages, races and ethnicities.
Let's face it, the only thing that should ever come between people is a table and some serving bowls.

Wednesday, June 4, 2008

Bada-Bing !

I look so forward to cherry season and as much as I do enjoy several varieties of cherries the “Bing” is still my favorite. Almost every vendor at the farmer’s market this past weekend had bags and baskets of these plump little gems sitting out on their tables tempting all who passed by. Cherries tend to be a difficult ingredient to use because you taste one and then another and then another and then another…..hey, wait a minute how come I don’t have enough for the recipe?

Bing Cherry Bread Pudding

2 cups of pitted Bing Cherries, halved
1/4 cup of brandy
2 cups each of half and half and milk
3 eggs
1 1/4 cups of sugar
1 tsp. cinnamon
1/2 tsp. freshly grated nutmeg
1 loaf stale French bread or Italian, torn into pieces, about 7 or 8 cups
1/4 cup of melted butter
1/4 cup of sliced almonds for sprinkling over the top

Mix pitted cherries and brandy in small bowl, cover and let it sit for about an hour.

Pre-Heat oven to 325 degrees.

Generously butter a 3 quart baking dish. Mix half and half, milk, eggs, sugar, cinnamon and nutmeg in large bowl. Add bread and cherry mixture. Stir to mix. Stir in butter.
Pour mixture in prepared dish, sprinkle with sliced almonds and bake until top is golden and crusty, about 1 hour. Cool on wire rack. Serve warm with vanilla ice cream if you wish.



Dragonlife said...

Looks crumptious!
Very similar to "Clafoutis back home which is basically made with sweet crepe/pancake mixture of egg, milk, flour, sugar, and a little Kirsch!
We usually serve it lukewarm.
The ice-cream finish is a great idea!

Patricia Scarpin said...

I have that problem with cherries and strawberries... One minute, they are there, on the kitchen sink; on the other... :)
Beautiful dessert, Julie!

Julie said...

Thank you, Patricia

Julie said...

Thank you, Robert I love Clafouti I did a cherry clafouti recipe last cherry season.

Gumbeaux Gal said...

You don't have to tell me about not having enough cherries for a recipe. Every year, I buy bag after bag with intentions of baking up something magnificent. Every time, I end up eating them all straight up!

Mmm. Bread pudding + cherries = love!

Jescel said...

i have got to try this... never used fresh cherries before.. where i come from originally, these little gems are not available, that's why.... looks yummy!

Julie said...

I know Gumbeaux Gal, we all seem to do the exact same thing when it comes to cherries.

Julie said...

Enjoy, Jescel
You can do this with dried cherries but the flavor is so much better with the fresh.

Deborah Dowd said...

I love bread pudding and cherries but never thought of putting them together! This sounds wonderful!

Bill said...

I'm a drop-in from Kitchen Retro. We have fresh cherries available now in our markets, and I've been looking for a good recipe. It looks like I've found it! I'm going to try this bread pudding; it sounds fantastic.

Julie said...

Thank you Bill, enjoy.

Julie said...

You will love this, Deborah

joe@italyville.com said...

Julie, I'm with you on the Cherries... they're my favorite! and since I also love bread pudding, I think we might have a match!

Bill said...

I'm back, because I made this today. YUM!!! I made a couple of mistakes, though:
- forgot to cut the pitted cherries in half
- forgot to add the melted butter

I was in a rush assembling it, because I was making it to take to a meeting. They were on it like locusts, and everyone loved it. I added a little vanilla & almond extracts.
I'm adding this to my recipe box, and I'll bet it will be even better when I remember the butter.

Julie said...

You are so welcome, Bill. It sounds like you and your bread pudding were a big hit.