1 pound ripe cherries
3 slices white bread, toasted
1 cup milk
1/2 cup sliced almonds, toasted
1/2 cup cherry preserves
4 teaspoons granulates sugar
1 teaspoon unsalted butter
1/2 teaspoon confectionersí sugar
1 cup sour cream or yogurt


1. Preheat the oven to 350 degrees F.

2. Pit the cherries. Coarsely crumble the toasted bread and place it in a bowl with the milk. Mix well and add the cherries, almonds ńreserving 2 tablespoons - and cherry preserves.

3. In another bowl, mix the reserved almonds with 2 teaspoons of the sugar.

4. Grease a 6 cup gratin dish with the butter and sprinkle it with the remaining 2 teaspoons of sugar. Pour the cherry mixture into the dish and top with the almond sugar mixture.

5. Bake at 350 degrees F for 35-40 minutes. Cool to lukewarm, sprinkle with confectionersí sugar, and serve with sour cream or yogurt.
This is a wonderful dessert to make when cherries are in season. Jacques Pepin suggests using the technique with other fruits such as berries or pieces of plums.
Cherry Bread Pudding
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