Cherry-Nut Bread Pudding

Cooking Instructions

1. Preheat the oven to 350F. Grease a round 2-quart casserole dish with a small amount of margarine, and sprinkle lightly with sugar. Set aside.

2. Place the milk in a 1-quart saucepan, and cook over medium-low heat until hot, but not boiling.

3. While the milk is heating, cut the toasted bread into small cubes, and place in a 3-quart bowl. Add the hot milk and the margarine, and beat with a wooden spoon until the milk and margarine are well mixed, and the bread is soupy in consistency.

4. Add the remaining ingredients to the bread mixture, and stir until well combined. Pour the mixture into the prepared dish.

5. Bake for 40 minutes, or until a toothpick inserted in the center of the pudding comes out clean. Allow the dish to cool slightly before spooning the pudding into individual dessert dishes. Serve warm.

Wine Pairing(s)

Muga Reserva

Sky River Dry Mead

Taylor Fladgate 10-Yr Tawny Port

Casa de la Ermita Dulce Monastrell

Ramos Pinto 'Quinta do Born Retiro' 20-Yr Port

Roda Cirsion

Johannes Egberts 'Zeller Schwarze Katz' sling

Grand Puy Lacoste Pauillic

Mergler & Engel Riesling Spätlese 'Piesporter Michelsberg'

Dr. H. Thanisch Riesling Kabinett 'Berncatler Doctor'