Cherry Bread Pudding

Cherry Bread Pudding

1 pound bread

1/2 cup butter, melted

1/4 cup sugar

1 tablespoon cinnamon

1 cup dried cherries

3 cups half-and-half

1/2 cup brown sugar, packed

6 eggs, slightly beaten

Dash of salt

Preheat oven to 350° F.

Cube the bread (we used days-old artisan bread) and toss with the melted butter. Stir the sugar and cinnamon together and toss with bread. Place in a buttered 9-by-13-inch baking pan. Sprinkle with dried cherries. Stir together half-and-half, brown sugar, eggs and salt. Pour egg mixture over bread. Bake for 35 to 40 minutes or until set. Serve with syrup.

Note: May be made the night before and refrigerated until morning before baking. This makes it perfect for holiday brunch.