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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.
1/2 cup dried cherries
1 tablespoon rum
1 cup sugar
4 teaspoons McCormick Gourmet™ Cinnamon, Roasted Ground Saigon
3 teaspoons McCormick® Pure Vanilla Extract , divided
1/4 teaspoon salt
3 cups milk
7 cups challah, French or Italian bread cubes
2 ripe bananas, sliced
1 cup heavy cream
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.
(Amount per serving)