Banana, Cherry And Roasted Cinnamon Bread Pudding
Banana, Cherry And Roasted Cinnamon Bread Pudding
Dried cherries add a festive touch to this bread pudding. For a moist pudding, make sure the bread cubes are soaked with the milk mixture.Recipe courtesy of McCormick
Prep Time
15
minutes
Cook Time
40
minutes
Servings
12
Total time: 55 minutes
Ingredients
- 1/2 cup dried cherries
- 1 tablespoon rum
- 1 cup sugar
- 4 teaspoon mccormick gourmet™ roasted saigon cinnamon
- 4 eggs
- 3 teaspoon mccormick® all natural pure vanilla extract, divided
- 1/4 teaspoon salt
- 3 cup milk
- 7 cup challah, french or italian bread cubes
- 2 ripe bananas, sliced
- 1 cup heavy cream
Directions
- Preheat oven to 350°F.
- Mix cherries and rum in small bowl.
- Let stand 5 minutes.
- Mix sugar and cinnamon in small bowl.
- Reserve 1/4 cup plus 2 tablespoons of the sugar mixture.
- Mix eggs, remaining sugar mixture, 2 teaspoons of the vanilla and salt in large bowl with wire whisk until well blended.
- Stir in milk until well blended.
- Add bread cubes and bananas; toss to coat well.
- Pour into greased 13x9-inch baking dish.
- Sprinkle cherries evenly over top.
- Sprinkle with 2 tablespoons of the reserved sugar mixture.
- Bake 35 to 40 minutes or until knife inserted in center comes out clean.
- Cool slightly on wire rack.
- Meanwhile, beat cream, remaining 1/4 cup sugar mixture and 1 teaspoon vanilla in medium bowl with electric mixer just until stiff peaks form.
- Refrigerate until ready to serve.
- Serve warm bread pudding with whipped cream.