Cherry bread pudding jubilee
Bread
This recipe is based more on English or Irish bread puddings that use crumbs instead of chunks like the American version. The bread crumbs were made from home made white loaf slices and were staled over night. The exterior of the bread was dry but the interior was still soft. The cherries are macerated in red wine and served chilled or room temperature as opposed to hot and flaming like traditional dessert served table side. As with all fruit the quality of the cherries makes all the difference in the world. For a couple of minor variations, almonds grated with a microplane over the top or grated chocolate or both would be good. The bread pudding when it comes out of the oven will be crunchy on top but don't worry when it soaks up the sauce it gets gooey and good. Make sure to butter the ramekins heavily or the cakes can stick. Everything can be made in advance, probably best done the morning you plan to serve them, and assembled just before serving.
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