Cherry Bread Pudding recipe
information
400 calories per serving
ingredients
1 kg (2 lb). cherries
6 day-old bread rolls
750 ml (1 1/4 pints) lukewarm milk
4 eggs
100 g (4 oz) sugar
1 teaspoon cinnamon
50 g (2 oz) chopped almonds
pinch of salt
50 g (2 oz) butter
2 tablespoons icing sugar
6 day-old bread rolls
750 ml (1 1/4 pints) lukewarm milk
4 eggs
100 g (4 oz) sugar
1 teaspoon cinnamon
50 g (2 oz) chopped almonds
pinch of salt
50 g (2 oz) butter
2 tablespoons icing sugar
method
1. Wash, dry, destalk and stone the cherries. Cut the rolls into cubes and soften them thoroughly in the milk. Grease a baking dish with butter.
2. Separate the eggs. Beat the yolks with the sugar and cinnamon and stir the mixture into the bread, together with the cherries and almonds.
3. Whisk the egg whites with the salt until stiff, fold into the mixture and transfer to the baking dish.
4. Dot with butter and bake on the second shelf from the bottom of a moderately hot oven (200c, 400f, gas 6) for 40-50 minutes.
5. Dust the pudding with icing sugar before serving.
2. Separate the eggs. Beat the yolks with the sugar and cinnamon and stir the mixture into the bread, together with the cherries and almonds.
3. Whisk the egg whites with the salt until stiff, fold into the mixture and transfer to the baking dish.
4. Dot with butter and bake on the second shelf from the bottom of a moderately hot oven (200c, 400f, gas 6) for 40-50 minutes.
5. Dust the pudding with icing sugar before serving.
serving amount
serves 8
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