Bread Pudding With Dried Cherries On The Grill Recipes

CHERRY BREAD PUDDING

Steps:

• Combine milk, sugar, butter, vanilla, cinnamon, and salt in a small saucepan over low heat. Cook just until butter has melted and set aside to cool.
• Grease an 8x8-inch baking dish or spray with cooking spray.
• Add bread cubes to the baking dish. Whisk eggs into the butter mixture until well combined and pour over the bread cubes, pressing down a bit so bread cubes are submerged. Stir cherries into the bread cube mixture and distribute evenly. Let soak for 30 minutes.
• Preheat the oven to 350 degrees F (175 degrees C). Sprinkle cinnamon sugar over the bread pudding.
• Bake until the top is golden brown and the custard is set in the center, about 65 minutes. Bread pudding will puff up but drop shortly after coming out of the oven, just like a souffle. Place on a baking rack and cool for 10 minutes. Serve warm or at room temperature.

EGGNOG & DRIED CHERRY BREAD PUDDING

Steps:

• Grease a shallow 2-quart casserole dish. Place bread in casserole; sprinkle with cherries.
• In a medium bowl, mix eggs until well beaten. Add rum, if using, cinnamon, and salt, whisking until blended. Stir in eggnog. Pour eggnog mixture over bread, pressing bread into custard.
• Cover and refrigerate bread mixture for 30 minutes or overnight to allow bread to absorb custard, stirring once.
• Preheat oven to 350 degrees. Bake bread pudding, uncovered, 50 to 55 minutes or until center is almost set. Cool in pan on wire rack for 15 minutes.
• Just before serving, place ice cream in small microwaveable serving bowl; heat in microwave oven on High 30-35 seconds, stirring once. Remove bowl from microwave and stir until smooth, but still thick and cool.
• Serve 'sauce' with warm bread pudding.

BREAD PUDDING WITH DRIED CHERRIES

Steps:

• In a mixing bowl beat the eggs until frothy, 1 to 2 minutes. Add the sugar, vanilla, cinnamon, nutmeg, and melted butter. Beat until well blended. Add the milk, then stir in the dried cherries and lemon zest. Add the bread cubes and toss until mixed well. Cover and refrigerate for about 45 minutes, stirring occasionally and pushing the bread cubes down into the liquid.Using a slotted spoon, transfer the bread cubes into a greased 8- by 8-inch heavy-gauge metal baking pan. Pour the liquid over the top, evenly distributing the cherries. Press the bread down so the liquid rises about halfway up them.Grill over Indirect Medium heat until the pudding is puffed and brown and a toothpick inserted in the center comes out clean, 50 to 60 minutes. Keep the grill's temperature as close to 350°F as possible. Serve warm.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.