I like bread pudding.
I like apples, cooked or raw.
This week's Tuesdays with Dorie recipe was Apple-Apple Bread Pudding. Sounds like a great fit, right?
The thing is, I have a daughter who doesn't like cooked apples and I had no apple butter in the pantry.
So, I checked the Playing Around section and discovered cherries. Yes. I did have cherry jam in the pantry, the first cherries of the season were beginning to appear in the markets, and we all like cherries.
I sent my daughter out to buy cherries. She came home with a big bag of beautiful cherries.
They cost $17.
Were they made of gold?
No. She didn't realize I had a grocery club card, so she paid full price.
A lesson learned.
I only needed a small amount, since I was thirding the recipe.
I spread the brioche slices with cherry jam, placed them in the cooking vessel, added the sauteed cherries, then the remaining brioche.
I heated the milk/cream in the measuring cup (to eliminate one extra pan), then added it to the beaten egg and sugar mixture. Instead of vanilla, I used almond extract. It was then poured over the brioche/cherry layers and allowed to rest.
After baking for nearly an hour and a half, the bread pudding was ready to cool down a bit.
Finally, it was ready to eat. Oh. Yum. This bread pudding is so delicious! Even my daughter devoured it. Perhaps I should have only halved it.
Luckily, I still have a large bag of cherries and half a loaf of brioche. Once I find some more cherry jam (soon), I will make this again.
This bread pudding was brought to by Elizabeth of Cake or Death? Marvelous choice. If you want to try the recipe yourself, go to Elizabeth's blog. For more bread pudding comments and variations, head over to the TWD blog.