Cherry Bread Pudding

A friend asked me for a bread pudding recipe, and I realized that I'm generally not a fan, except of this one. It's soooo yummy. It's a recipe my mom gave me, and she says it's served at the cafe at the Door County Coffee & Tea Company in Carlsville, Wisconsin.


Cherry Bread Pudding

1 Cup Dried Cherries – soak in hot water
9x13 cake pan full of cubed bread (about 10 cups but do not over pack)
9TBS Butter
1 ½ Cup Brown Sugar
¾ tsp Baking Soda
3 – 12 oz. cans Evaporated Milk
1 ½ Cups Milk
6 Eggs
½ tsp Salt
2 tsp Vanilla
1 tsp Cinnamon if using Cinnamon Bread Rolls
2 tsp if using plain bread



Directions:
Cube bread and drain cherries. Toss together and place in greased pan.
Melt butter in saucepan, stir in brown sugar and cinnamon.
Dissolve soda in milk, add gradually to sugar and butter mixture. Stir until blended. Set aside.

Beat Eggs lightly.
Add salt and vanilla.
Combine with cooled milk and sugar mixture.
Pour custard over bread cubes and drained cherries.
Let stand at least 15 minutes to absorb.
Cover with foil.

Bake at 325 at least 1 hour and 10 minutes or until knife inserted in center comes out clean.