This recipe for Sour Cherry Bread & Butter Pudding comes from the culinary experts at Seasoned Cookery School in the United Kingdom. It’s the perfect twist on a classic European recipe.
Some people are purists, some like additional spice. This is a halfway—some almonds and sour cherries, along with a classic base to please all.
50 grams (3-1/2 tablespoons) butter to butter the bread
2eggs
350 milliliters (1-1/2 cups) milk
75 milliliters (5 tablespoons) amaretto
2 tablespoons caster sugar (powdered sugar)
1 handful sour cherries
1 handful flaked almonds
Preparation
1
Begin by spreading each piece of bread with butter and cut in half so you have triangles.
2
Lay the bread in two rows and scatter with some almonds & sour cherries. Repeat with another layer, arranging the top layer attractively for serving.
3
Whisk together the eggs, milk, amaretto and sugar in a bowl then pour over the bread in the dish. Let this soak for 30 minutes while you let the oven warm to 180°C 356°F (fan)/ 200°C 392°F.
4
Bake in the oven for 30-40 minutes until the custard is set.
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