Cherry Pound Cake Bread Pudding

Ingredients

• ½ cup granulated Sugar
• 1 teaspoon ground Cinnamon
• ¼ teaspoon Kosher Salt
• 4 Eggs, room temperature
• 1 ½ cups Buttermilk
• 4 tablespoons unsalted Butter
• 6 cups Cherry Pound Cake*; can be chopped into 1 inch cubes or cut out with 1 inch diameter heart cookie cutter, or a mix of both
• 1 cup Sweet Cherries, fresh (pitted) or frozen/thawed, chopped
• Garnish suggestions: Reserve pound cake hearts (if using 1 inch cookie cutter to cut out pound cake), freshly whipped cream and pink sprinkles.

Instructions

1. Preheat oven to 350 degrees. Butter a 2 quart casserole or soufflé dish. Set aside.
2. In a mixing bowl whisk together sugar, cinnamon, salt and the eggs. Set aside.
3. In a medium saucepan melt the butter over medium heat. Add the buttermilk and whisk to mix together. Allow mixture to heat until small bubbles form on the surface, stirring often.
4. Pour sugar-egg mixture into the butter-buttermilk, reduce heat to low; stir constantly to combine and allow to thicken (about 5 minutes). Note: keep heat low so as to not scramble the eggs.
5. Toss chopped cherries with pound cake. Spoon into prepared pan.
6. Pour heated custard over the pound cake and cherries to cover.
7. Place casserole in a 13 by 9 inch rectangular baking dish and fill with water (should be 1 inch deep). Place baking dish with casserole into the heated oven and cook for 40-45 minutes, uncovered.

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Serving Size: 8-10 servings