Cherry Almond Bread Pudding

½ loaf of stale challah or brioche, cut into 1” cubes (about 6 cups)

¾ cup sugar

¼ tsp kosher salt

4 eggs, beaten

1 tsp ground cinnamon

1 ½ cups whole milk

3 Tbs Amaretto liqueur

¼ tsp almond extract

10 oz sweet red cherries, pitted and stemmed 

½ cup toasted sliced almonds

3 Tbs turbinado sugar

1 tsp ground cinnamon

2 Tbs cold, unsalted butter

Slice stale challah or brioche into 1” cubes and spread out on a baker’s cooling rack to dry out for a couple of hours.  Stem and pit cherries and set aside in a colander to drain.  If using frozen berries, thaw completely in a colander or sieve and drain very well.  

In a large bowl, combine sugar, salt, and eggs.  Whisk together until lemony in color and the sugar has mostly dissolved, then mix in the cinnamon.  Stir in the milk, Amaretto and almond extract and whisk to combine well.  Stir in the cherries and brioche bread cubes.  Fold gently with a spatula to distribute evenly.  There should be enough liquid to almost but not quite cover the bread and cherry mixture.  It’s okay for the top layer of bread to be almost floating on the top of the custard as long as it remains in contact.  If there is not enough fluid, add just a little more milk as needed. 

Cover the bowl with plastic wrap and refrigerate for two hours, stirring once or twice, to hydrate the bread. 

Preheat oven to 350°F and set rack to the middle position.  Generously butter a 10” soufflé or casserole dish that is at least 2” deep.  Or, butter individual deep ramekins of the size of your choosing for individual portions.   In a small bowl, combine 3 Tbs of turbinado sugar and 1 tsp of cinnamon – set aside. 

Pour bread mixture into the prepared casserole or ramekins, distributing evenly.  The bread cubes and cherries will pile a layer high above the custard level – this is perfect.   Sprinkle the top of the casserole or ramekins evenly with the toasted sliced almonds, then sprinkle with the cinnamon turbinado sugar.  Dot the casserole or ramekins with dabs of unsalted butter and place on a rimmed baking sheet.

Cook at 350°F for 35 – 40 minutes or until custard is almost set and the top of the pudding is golden brown.  Remove from the oven and let cool for 10 minutes.  Serve warm with a good quality vanilla ice cream or an Amaretto Crème Anglaise.    

Note: If baking in individual ramekins, reduce cooking time to 25 – 30 minutes, depending on your oven and the size of the ramekins as they will bake more quickly.