Cherry Caramel Bread Pudding

1. 1

   Preheat oven to 350F Arrange the bread in an 8 inch square baking dish sprayed with cooking spray.

2. 2

   Scatter the cherries on top.

3. 3

   Using your fingers, toss the mixture so the cherries and bread pieces are mixed.

4. 4

   In a large bowl or blender, whisk the eggs with the salt, caramel and milk.

5. 5

   Heat the caramel and milk slightly if the caramel is too stiff to work with.

6. 6

   Pour egg mixture over the bread in the baking dish.

7. 7

   Be sure all pieces of bread are submerged.

8. 8

   Let stand/soak for 1 hour, pressing on the bread if necessary to soak up the egg mixture.

9. 9

   Bake until the custard is set and golden, about 45 minutes.

10. 10

    Let stand 5 to 10 minutes before serving.

No additional tips available.