Delicious, creamy bread
pudding laced with dried sweet-tart cherries and thin apple slices.
Door
County Bread Pudding
- 1 cup cream-style small
curd cottage cheese
1/2 cup dried tart cherries
1/4 cup sour cream
6 tablespoons sugar - divided use
20 day-old French bread slices, 1/4-inch thick
1 apple, cored, thinly sliced
1 cup milk
2 large eggs, beaten
2 tablespoons butter
- Combine cottage cheese,
cherries, sour cream, and 3 tablespoons sugar; mix well.
- Layer half the bread slices
in well-buttered 2 quart casserole; spread with cheese mixture.
Cover with apple slices; top with remaining bread slices.
- Combine milk, eggs, and
2 tablespoons sugar; mix well. Pour over bread slices, moistening
entire surface. Dot with butter; sprinkle with remaining sugar.
- Bake at 350°F (175°C)
for 45 minutes or until golden brown.
Makes 6 servings.
Recipe provided courtesy of Wisconsin Milk
Marketing Board, Inc.
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