Deep-Dish Cherry Bread Pudding

8 cups soft bread cubes, from French bread, loosely packed
1 1/2 cups dried cherries
6 tablespoons (3/4 stick) butter, plus more for pan preparation*
2 1/2 cups heavy or whipping cream
1 1/2 cup milk*
6 large egg yolks*
1 cup sugar
1 1/2 teaspoon vanilla extract
Hot Fudge Sauce and/or whipped cream, optional for serving

Lightly grease a deep-dish 3 quart to 4 quart ceramic or baking dish with butter. Set aside.

Cut bread into bite-size cubes, (do not use the crust if it is tough), and place in prepared dish. Sprinkle the dried cherries over the bread. Set aside.

Place butter in a microwave-safe measuring cup or bowl, and microwave, covered with a paper towel, on high, until melted, about 45 seconds. Drizzle butter over bread cubes, tossing cubes while drizzling butter. Stir and toss cubes to distribute butter as evenly as possible. Set aside.

Pour cream and milk into a small saucepan, and bring it just to a boil over medium heat. Meanwhile, place egg yolks in a small mixing bowl, and beat lightly with whisk. When cream mixture boils, remove from heat and allow to cool slightly. Whisk in egg yolks, sugar, and vanilla. Whisk well. Pour mixture over bread cubes. Press the bread down into the milk mixture slightly. Cover dish with foil, and refrigerate at least 1 hour (and up to 4 hours) so bread can begin to absorb milk mixture.

Preheat oven to 325 degrees F.

Remove bread pudding from the refrigerator, and cut 6 small holes in foil so steam can escape. Bake, covered with foil, until set, about 50 minutes to 1 hour. Remove bread pudding from oven and cool 15 to 20 minutes. Serve warm in dessert bowls, with sauce of choice and whipped cream, if desired.

Deep-Dish Cherry Bread Pudding

Approximate Values Per Serving: 457 calories (55% from fat), 28 g fat (17 g saturated), 192 mg cholesterol, 6 g protein, 45 g carbohydrates, 2 g dietary fiber, 238 mg sodium

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