Ingredients:
1 1/2 (1 pound) loaves French bread, sliced
4 eggs
6 cups fat-free milk
1 1/2 cups sugar
2 1/2 tbsp vanilla extract
2 1/2 tsp ground cinnamon
2 cups cherries, pitted and chopped
whipped cream
Method:
Spray a 9×13-inch baking dish with cooking spray.
Arrange bread slices in dish so they are packed tightly. In a medium bowl, whisk together eggs, milk, sugar, vanilla and cinnamon.
Pour liquid over the bread and let sit for an hour in the refrigerator.
Press down the top with a spatula occasionally (during the hour in the refrigerator) to help bread absorb the liquid. After 30 minutes in the refrigerator, sprinkle cherries over the pudding and press them down into the bread mixture.
Preheat the oven to 350 degrees Fahrenheit. Bake pudding for 45 to 50 minutes or until top is golden and the middle is firm. Let sit for 5 to 10 minutes then serve in bowls with a dollop of whipped cream and a cherry on top.
1 1/2 (1 pound) loaves French bread, sliced
4 eggs
6 cups fat-free milk
1 1/2 cups sugar
2 1/2 tbsp vanilla extract
2 1/2 tsp ground cinnamon
2 cups cherries, pitted and chopped
whipped cream
Method:
Spray a 9×13-inch baking dish with cooking spray.
Arrange bread slices in dish so they are packed tightly. In a medium bowl, whisk together eggs, milk, sugar, vanilla and cinnamon.
Pour liquid over the bread and let sit for an hour in the refrigerator.
Press down the top with a spatula occasionally (during the hour in the refrigerator) to help bread absorb the liquid. After 30 minutes in the refrigerator, sprinkle cherries over the pudding and press them down into the bread mixture.
Preheat the oven to 350 degrees Fahrenheit. Bake pudding for 45 to 50 minutes or until top is golden and the middle is firm. Let sit for 5 to 10 minutes then serve in bowls with a dollop of whipped cream and a cherry on top.
