Eggnog & Dried Cherry Bread Pudding

1. 1

   Grease a shallow 2-quart casserole dish. Place bread in casserole; sprinkle with cherries.

2. 2

   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.

3. 3

   Cover and refrigerate bread mixture for 30 minutes or overnight to allow bread to absorb custard, stirring once.

4. 4

   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.

5. 5

   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.

6. 6

   Serve 'sauce' with warm bread pudding.

No additional tips available.