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1
Preheat oven to 350 degrees.
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2
Remove crusts from bread and reserve.
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3
Cut bread slices into cubes.
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4
In a large bowl, beat eggs well.
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5
Add milk, cream, sugar, vanilla, Grand Marnier and mix well.
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6
Add cinnamon, juice, and lemon zest.
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7
Stir in cherries and raisins.
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8
Add bread cubes and stir until well coated.
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9
Let stand 30 minutes, stirring often.
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10
If mixture is soupy, you may need to add additional slices of white bread (crusts removed.)
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11
The mixture should be wet but not soupy.
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12
Pour into buttered baking dish, dusted with sugar.
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13
Prepare topping in a food processor.
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14
Add crusts, butter and brown sugar, pulsing until mixture is crumbly.
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15
Spread evenly over top of pudding.
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16
Bake in a water bath for 50 minutes covered with foil.
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17
Remove foil and bake another 10 minutes or until brown on top.
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18
Serve with bourbon sauce.
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19
Mix eggs, butter, and sugar together until light and fluffy.
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20
Add vanilla and 1/2 cup bourbon.
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21
In top of a double boiler cook until temperature reads 165 on a thermometer.
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22
Beating constantly and being careful not to curdle eggs.
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23
Remove from heat and strain.
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24
In a mixer bowl, beat sauce until slightly cool, adding remaining bourbon a little at a time.
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25
Serve with bread pudding.
