Cherry Bread Pudding Jubilee

1. 1

   Preheat the oven to 350 degrees. Butter six, 6 ounce, ramekins. In a mixing bowl using a paddle attachment cream the egg yolks, both sugars and the orange zest until fluffy. Add the orange bitters and mix until combined. In another mixing bowl using an electric mixer beat the egg whites until stiff. Add 1/4 cup of the whites to the sugar mixture and stir to loosen the batter. Now, gently fold in the rest of the egg whites until you see no more streaks of white. Fold in the bread crumbs until evenly distributed. Fill each ramekin about half way and if there is any batter left over divide it equally among the ramekins. Place the ramekins in the oven and bake for 25 minutes or until a toothpick inserted in the middle comes out clean. Cool the puddings completely on a wire rack before removing them from the ramekins.

2. 2

   Place the chopped cherries, sugar and Kirschwasser into a small saucepan and bring to a boil. Reduce the heat and cook just long enough to burn off the alcohol and dissolve the sugar. Remove from the heat and cool. Once it is cool puree the mixture in a food processor. Place the mixture in a mixing bowl and add the wine and whole cherries, stir and let the mixture macerate for at least an hour.

3. 3

   Whip the heavy cream in a mixing bowl. Once it starts to fluff add the powdered sugar. Whip until the cream holds a stiff peak and then add the vanilla and mix until well blended.

4. 4

   To finish the dessert place a ladle full of the sauce on a plate or bowl. Remove a pudding from a ramekin and place it on top of the sauce. Cut the whole cherries in half and place six half cherries around the top edge of each pudding and then pipe the whipped cream in the middle of the cherries with a pastry bag fitted with a star tip.

No additional tips available.