Cherry Bread Pudding

Whenever I think of Bread Pudding, I can not stop myself from thinking about Francie's description of her mother's bread pudding in "A tree grows in Brooklyn" -
"Mama made a very fine bread pudding from slices of stale bread, sugar, cinnamon and a penny apple sliced thin. When this was baked brown, sugar was melted and poured over the top."
 The story is about a poor Nolan family living in the slums of Brooklyn are highly depended upon Francie's mother's cooking skills, and what she made of the stale breads. I can't stop myself drooling over all the food's delectable descriptions that are made in the novel...no matter how cheap or meager they are..Francie's imagination and cravings make them luscious and filling.

Pudding is a very popular dish of the Indian household. And Bengalis are no different in this case. Some like them plain, some with some nuts, and others with fresh fruits. I think Fruit Custard is something that is invented from Indian kitchen.

Ma made custard more frequently than pudding. Mostly because custard powder is readily available in India and with that you can make custard in a jiffy. Ma always mixed the custard with fresh fruits and I eagerly waited for them to be chilled soon. On those days I became hungry only for custards..nothing else.
If you have some stale breads left over in the fridge, bread pudding might be the best option prevailing in front of of you. Creamy, soft and chewy...it is available in numerous flavors and options. You can bake them in a large baking dish or in individual ramekins...both are a delight as the dessert.

Cherry Bread Pudding
Serves 5-7

Ingredients:

• 200 gm cherries - pitted
• 2 tbsp butter
• 3 large eggs
• 3 cups cubed stale bread ( I used whole wheat French Baguette.)
• 1 cup heavy whipping cream
• 1 and 1/2 cup whole milk
• 1/2 cup or more - granulated sugar
• 1 tsp vanilla extract
• 1 tsp lemon juice
• 1/4 tsp salt

 Method:

• Mix 2 tbsp sugar, lime juice and the pitted cherries in a bowl and keep them in the fridge for 1-2 hours.
• Mix the heavy whipping cream and whole milk in a saucepan and add in rest of the sugar and salt.
• Put on the flame and simmer until bubbles start to form on the edges.
• Put off the flame and keep aside.
• In a big bowl whisk in the eggs and egg yolk till frothy.
• Add the simmered milk in it little by little. Keep on whisking the eggs to prevent scrambling.
• Take the cherries out of the fridge and drain the syrup in a cup or bowl. Mix the syrup with the above prepared mixture.
• Chop the bread in small chunks. You can throw away the crust. It becomes a little hard and chewy. I like to keep the crusts.:)
• Arrange the breads in your preferred baking pan or ramekins. Then pour the milk and egg mixture on the breads and let it stand like this for 12-15 minutes, allowing the breads to soak up the milk.
• Then put the baking pan or ramekins in a roasting pan and fill the pan half way through with water.
• Bake them on 350F for 20-25 minutes, or until the a knife or skewer pushed in comes out clean.
• Meanwhile in a saucepan melt the butter and add in the cherry-sugar mix. Stir constantly until it becomes bubbly. Mash the cherries with the back of the spatula. 
• Pour this sauce over the breads.
• Chill the pudding for 3-5 hours and serve with some whipped cream on top.