February 12: National Plum Pudding Day

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Title: Cherry-Plum Bread Pudding
Categories: Fruits, Breads, Dairy, Nuts
Yield: 8 Servings

3 tb Butter; softened
9 sl Firm-texture whole grain
- bread
3 Ripe plums; halved, pitted,
- very thin sliced
2 tb Lemon juice
1/2 c Dried tart red cherries
6 lg Eggs; beaten
3 c Milk
1/3 c Granulated sugar
Toasted chopped pecans
Creme fraiche and/or
Powdered sugar (opt)

Set oven @ 350ºF/175ºC.

Spread butter lightly onto one side of each bread slice;
cut each bread slice into quarters. Arrange half of the
bread pieces, buttered sides down, in an ungreased 3-quart
rectangular baking dish. In a large bowl toss together
plums and lemon juice. Sprinkle plums and dried cherries
over bread in baking dish. Top with the remaining bread
pieces, buttered sides up.

In a large bowl stir together eggs, milk, and granulated
sugar. Pour egg mixture evenly over bread in dish. Press
mixture down lightly with the back of a large spoon to be
sure that all the bread is moistened.

Bake for 45 to 50 minutes or until set and a knife
inserted near center comes out clean. Cool on a wire rack
for 30 minutes. Serve warm. If desired, sprinkle with
toasted chopped pecans. If desired, top with creme fraiche
and/or sprinkle with powdered sugar.

Better Homes & Gardens | January 2015

MM Format by Dave Drum - 03 January 2015

Uncle Dirty Dave's Archives

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