Puddings are one of those wonderful desserts that are called “comfort foods.” These are the foods that we turn to whenever the stress of everyday life gets to be too much and we need emotional first aid. Puddings are also one of the desserts that we can assemble quickly and easily, whenever the urge to make a pudding hits, regardless of the time of day. What’s more, we usually have the needed ingredients on hand.
Some people enjoy bread puddings. These are the puddings that layer bread in a baking dish and a custard mixture of eggs and milk is poured over it and then baked. This is the recipe I’m sharing today, which is for “Cherry Bread and Butter Pudding.” The cherry flavor for this pudding comes from cherry preserves. It also is flavored with cinnamon, which lends itself well to the cherry flavor.
You’ll see that in the recipe that the slices of bread have the crusts removed, but don’t throw these out. Save them and grind them into bread crumbs, which you can store in the freezer and use in other recipes whenever you need them. You could also cut the crusts into cubes and toast them, making croutons for salads.
This recipe can also be prepared in the microwave oven. I’m including baking directions for both the conventional and microwave versions. There’s no difference in the measurements of the ingredients, regardless of which version you choose to prepare.
While on the subject of the microwave oven, sometime ago, I shared a recipe for a “Chocolate Fudge Pudding Cake.” It’s just fabulous and can be made in either the microwave or conventionally. In case you missed the recipe earlier, here’s the link so you can get it again:
If you’ve been having a hard week, give this recipe a try. It’s a yummy way to deactivate stress!
CHERRY BREAD AND BUTTER PUDDING
- 12 slices white bread
- softened butter
- ground cinnamon
- 1 (16 oz.) jar cherry preserves
- 2-2/3 cups milk
- 4 large eggs
- 2 tablespoons sugar
Cut the crust from the bread. Spread one side of the bread with softened butter. In a buttered 8×8 inch baking dish, arrange 4 slices of bread in the bottom of the dish. Sprinkle lightly with cinnamon. Spread a spoonful of cherry preserves on each slice. Repeat, making two more layers.
In a medium mixing bowl, with a fork or a whisk, beat the eggs. Add the milk and sugar, stirring until well mixed. Pour over the bread.
TO BAKE IN A CONVENTIONAL OVEN: Bake in a preheated 325 degree oven for 1 hour. Serve warm.
TO BAKE IN A MICROWAVE OVEN: Cover dish with a sheet of plastic wrap. Microwarve at 60% power for 9-10 minutes, rotating dish once halfway through. Serve warm.