In a very short time (tonight) I get to see John Wesley Harding And The Minus 5.
That is Sweet.
So is this very simple dessert. The puddings are even more appealing served in individual ramekins. I loved the honey/cherry flavors. The crème fraÎche melting into the bread is pure heaven.
Cherry Bread Pudding
8oz French bread, cut into 1-inch cubes
6 tsp cherry preserves
1 1/4 cups milk
1 can (12-oz) evaporated milk
1/4 cup honey
1/4 tsp almond extract
6 Tbs cherry preserves
Crème fraÎche, to serve
1. Preheat oven to 350℉.
2. Place bread pieces in 6 (8-oz.) ramekins coated with cooking spray. Place ramekins on a baking sheet.
3. Whisk together milks, honey, egg and almond extract until blended. Divide mixture over bread in ramekins; Press bread cubes into liquid and top each with 1 Tbs preserves.
3. Bake puddings for 30 to 35 minutes or until bread is lightly toasted and liquid is absorbed. Let stand 15 minutes. Serve with a dollop of crème fraÎche.
Recipe from Cuisine At Home Magazine
Time for some Short and Sweet music.
Garnet Mimms-As Long As I Have You
Buy Garnet Mimm’s music here.
Check out The Gallerist on the band’s Website and buy their music there.