Try one of our old fashioned desert
Cherry Bread Pudding
1 pound bread
1/2 cup butter, melted
1/4 cup sugar
1 tablespoon cinnamon
1 cup dried cherries
3 cups half-and-half
1/2 cup brown sugar, packed
6 eggs, slightly beaten
Dash of salt
Preheat oven to 350° F.
Cube the bread (we used days-old artisan bread) and toss with the melted butter.
Stir the sugar and cinnamon together and toss with bread. Place in a buttered
9-by-13-inch baking pan. Sprinkle with dried cherries. Stir together
half-and-half, brown sugar, eggs and salt. Pour egg mixture over bread. Bake for
35 to 40 minutes or until set. Serve with syrup.
Note: May be made the night before and refrigerated until morning before baking.
This makes it perfect for holiday brunch.