Al Johnson’s Cherry Pecan Bread Pudding
Al Johnson's delicious Door County Cherry Bread Pudding can now be enjoyed at home! Al's baker, John Ostran, shares his recipe with you below:
10 Slices of White Bread
1 Cup Sour Cherries (Save Juice)
1/4 Cup Pecans
4 Cups Milk
1 Cup Sugar
1/2 Tsp. Vanilla
Dash of Salt
2 Cups Cherry Juice (add water if needed)
1 Cup Sugar
2 Tbsp. Corn Starch
Dash of Almond Extract
The night before, put 10 slices of white bread on a backing sheet and let sit out overnight.
Preheat oven to 350 degrees.
Tear bread into pieces and add to large bowl. Sprinkle with cinnamon and mix together. Add bread and cinnamon mixture to an 8×8 baking pan sprayed with Pam. Sprinkle with cherries and set aside.
Add milk to saucepan and bring to a boil on medium heat. Crack eggs into a large bowl, add sugar, vanilla and salt. Whisk until well-blended. Once the milk boils, take off the stove and pour into egg mixture, blend well. Pour egg mixture over the bread and cherries in pan. Lightly press bread down with a fork until covered and egg mixture has been soaked up. Sprinkle with pecans. Put 8×8 pan into a water bath and bake 1 hour.
Pour juice into saucepan add sugar and corn starch, mix well. Heat on medium, stirring periodically until mixture thickens. Remove from heat and add a dash of almond extract. Let cool. Drizzle sauce over bread pudding (can be served warm or cold), top with whipped cream and enjoy!