Cherry Caramel Bread Pudding
- 1/2 baguette, cut into one pieces
- 1 1/2 cup dried sour cherries
- 3 large eggs, plus 3 egg yolks
- pinch of salt
- 1 cup caramel sauce
- 2 cups milk
Preheat oven to 350. Arrange bread in a greased 8 inch square baking dish. Scatter cherries on top.
In a large bowl, whisk together the whole eggs, egg yolks and salt. In a saucepan, warm the caramel sauce and milk over low heat. Whisk into the egg mixture. Pour into the baking dish and submerge the bread. Let stand for one hour, pressing on the bread occasionally to soak up liquid.
Bake until custard is set and golden about 45 minutes. Let cool 10 minutes before serving.