Spiced Rum Cherry Bread Pudding

This decadent spiced rum cherry bread pudding combines the classic comfort of traditional bread pudding with a creative twist of spiced rum and juicy cherries. The warm, custardy texture is perfectly complemented by the rich flavors of rum and the sweetness of cherries, making it a delightful dessert that is both familiar and exciting.

Ingredients:

• 6 cups day-old bread, cubed
• 2 cups milk
• 1 cup heavy cream
• 4 large eggs
• 3/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 cup spiced rum
• 1 cup pitted cherries, fresh or frozen
• 1/2 cup raisins
• 2 tablespoons butter, for greasing
• Powdered sugar, for serving (optional)

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a large mixing bowl, whisk together the milk, heavy cream, eggs, granulated sugar, vanilla extract, cinnamon, nutmeg, and spiced rum until well combined.
3. Add the cubed bread to the mixture, stirring gently to ensure all pieces are soaked. Let it sit for about 15 minutes to absorb the liquid.
4. Fold in the cherries and raisins, mixing gently to distribute them evenly.
5. Grease a 9x13 inch baking dish with butter. Pour the bread pudding mixture into the prepared dish, spreading it evenly.
6. Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and the center is set.
7. Remove from the oven and let it cool for a few minutes before serving. Dust with powdered sugar if desired.