MANHATTAN BREAD PUDDING

Manhattan Bread Pudding

 [DRAFT]

Total: 1 hr

Prep: 15 min Cook: 45 min Yield: 10 Servings

Ingredients:

ù cup dried cherries

4 tablespoons Maker's Marké Bourbon Unsalted butter, for the pan

4 large eggs

û cup sugar

ú teaspoon salt

4 cups half-and-half

14 ounces challah or other egg bread, cut into ù-inch cubes (10 cups)

Directions:

1. In a small microwave-safe bowl,

combine the cherries and 2 tablespoons

bourbon. Microwave until hot, about 30

seconds. Let stand while preparing the

pudding until the cherries are softened.

2. Butter a 1-quart baking dish. In a

large bowl, whisk the eggs, sugar, and

salt. Whisk in the half-and-half and

remaining 2 tablespoons bourbon until smooth. Add the bread and gently fold until evenly mixed. 3. Spread half of the bread mixture in the prepared pan. Sprinkle the cherries with their soaking bourbon evenly on top, then cover with the remaining bread mixture. Cover with plastic wrap and refrigerate at least 1 hour or overnight. 4. Preheat the oven to 350êF. Uncover the bread pudding and bake until golden brown and set, about 45 minutes. Cool completely in the pan on a wire rack.