Short And Sweet. Cherry Bread Pudding.

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

Ingredients:

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 egg
1/4 tsp almond extract
6 Tbs cherry preserves
Crème fraÎche, to serve

Directions:

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.

Serves 6

Recipe from Cuisine At Home Magazine