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Cherry bread pudding

Overall timing 1 hour

Freezing Not suitable

ingredients

to serve 4 - 6
7 Slices of bread
15 oz (425 g) Can of cherries
4 Eggs
4 oz (125 g) Caster sugar
3/4 pint (400 ml) Milk
Grated rind of 1/2 lemon
1 tbsp Icing sugar

method

1. Preheat the oven to 350°F (180°C) Gas 4.

2. Cut the slices of bread into quarters diagonally. Arrange eight of the bread triangles over the bottom of an ovenproof dish.

3. Drain the cherries; halve and remove stones. Spread half the cherries over bread and cover with eight more triangles. Sprinkle over the remaining cherries and cover with the remaining bread, arranged in overlapping rows.

4. Beat the eggs with the sugar and add the milk. Sprinkle lemon rind over the bread and strain the egg mixture over. Sprinkle the surface with icing sugar and bake for 35 minutes. Serve hot.

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