Categories: Dessert, not tried
Ingredients
- 24 1/2-inch-thick slices challah or other egg bread (about 24 ounces) or croissants
- 2 cups whipping cream
- 2 cups whole milk
- 1 1/4 cups sugar
- 8 large eggs
- 2 tablespoons vanilla extract
- 1 1/2 cups dried tart cherries or fresh bing cherries
- Purchased caramel sauce, heated
Directions
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Preheat oven to 400°F. Using 3-inch-diameter round cookie cutter, cut round from each bread slice and arrange on baking sheet. Or tear into pieces. Toast bread rounds in oven until golden brown, about 5 minutes. Reduce oven temperature to 350°F.
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Bring cream, milk, and sugar to simmer in heavy large saucepan, stirring to dissolve sugar. Whisk eggs in large bowl to blend. Gradually whisk hot cream mixture into eggs. Whisk in vanilla.
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Butter eight 1 1/4-cup soufflé dishes or 1 1/2 qt souffle dish; arrange on rimmed baking sheet. Place 1 bread round in bottom of each dish. Top each with 1 heaping tablespoon dried cherries. Top cherries in each dish with another bread round. Top each with another heaping tablespoon dried cherries. Top cherries in each dish with third bread slice. Divide custard among dishes, using about 3/4 cup for each. Let stand 30 minutes, pressing down on bread occasionally. (Can be made 4 hours ahead. Cover and refrigerate.)
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Bake bread puddings until tops are puffed and brown, about 35 minutes. Time is same for large souffle dish. Remove from oven; cool 10 minutes. Serve warm with caramel sauce.