
Banana, Cherry And Roasted Cinnamon Bread Pudding

By: McCormick Kitchens
Made With:

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 Info
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Prep Time:
15m
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Cook Time:
40m
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Ingredients:
11
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Servings:
12
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User Rating:
Ingredients
- 1/2 cup dried cherries
- 1 tablespoon rum
- 1 cup sugar
- 4 teaspoons McCormick Gourmet® Roasted Saigon Cinnamon
- 4 eggs
- 3 teaspoons McCormick® All Natural Pure Vanilla Extract, divided
- 1/4 teaspoon salt
- 3 cups milk
- 7 cups cubed challah, French, or Italian bread
- 2 ripe bananas, sliced
- 1 cup heavy cream
Nutrition Information
(per serving)
- Calories 315
- Carbohydrates 46 g
- Cholesterol 103 mg
- Fiber 2 g
- Protein 8 g
- Sodium 288 mg
- Total Fat 11 g
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.
Key products
Instructions
- Preheat oven to 350°F. Mix cherries and rum in a small bowl. Let stand for 5 minutes. Mix sugar and cinnamon in a small bowl. Reserve 1/4 cup plus 2 tablespoons of the sugar mixture.
- Mix eggs, remaining sugar mixture, 2 teaspoons of vanilla, and salt in a large bowl with a wire whisk until well blended. Stir in milk until well blended. Add bread cubes and bananas; toss to coat well. Pour into a greased 13x9-inch baking dish. Sprinkle cherries evenly over top. Sprinkle with 2 tablespoons of the reserved sugar mixture.
- Bake for 35 to 40 minutes or until a knife inserted in the center comes out clean. Cool slightly on a wire rack.
- Meanwhile, beat cream, remaining 1/4 cup sugar mixture, and 1 teaspoon vanilla in a medium bowl with an electric mixer just until stiff peaks form. Refrigerate until ready to serve.
- Serve warm bread pudding with whipped cream.