Bourbon Cherry Bread Pudding
From the Foster's Market recipe - glad I copied it down! Recipe needs tweaking, since she didn't give an exact weight/volume for the bread and she didn't specify the cooking time.
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3 cups sugar
12 large eggs
3 cups heavy cream
4 cups sour cherries
½ cup bourbon
2 24-inch French baguettes, cut into 1½ x 1½ -inch pieces
Icing (recipe below)
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1. Preheat the oven to 325F.
2. In a large bowl combine the sugar, eggs, heavy cream, sour cherries and bourbon. Add the bread and toss until evenly coated.
3. Pour the bread pudding into a 9 x 13" pan (I use 2 smaller pans) and bake uncovered about an hour until thoroughly cooked but still moist, stirring the pudding occasionally.
4. Top with the icing while the bread pudding is still warm.
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Icing
2 cups confectioners’ sugar, sifted
4 tablespoons (1/2 stick) butter, melted
1 cup heavy cream
1/4 cup bourbon
1. In a medium bowl combine the confectioners’ sugar, melted butter and heavy cream. Whisk until the icing is smooth and creamy.
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