Cherry Bread Pudding
Source of Recipe
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Cherry Bread Pudding
6 day-old dinner rolls
3 c. lukewarm milk
4 eggs, separated
2/3 c. granulated sugar
1 tsp. ground cinnamon
2 pounds bing cherries or other sweet cherries, pitted
3/4 c. chopped almonds
Pinch of salt
2 tbsp. butter or margarine
2 tbsp. powdered sugar
Preheat oven to 400 degrees. Grease a baking dish. Cut rolls in cubes. Place
cubed rolls in a large bowl; pour milk over rolls and let stand until
softened. In another bowl, beat together egg yolks, granulated sugar and
cinnamon. Stir egg yolk mixture into softened rolls, then stir in cherries
and almonds. In a third bowl, beat egg whites with salt until stiff. Fold
beaten egg whites into cherry mixture; then turn mixture into greased baking
dish. Dot with butter or margarine. Bake on net-to-lowest oven rack 40 to 50
minutes or until firm and golden brown. Dust with powdered sugar.
Makes 8 servings.
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