½ cup dried cherries
4 tablespoons Maker's Mark® Bourbon
Unsalted butter, for the pan
4 large eggs
¾ cup sugar
¼ teaspoon salt
4 cups half-and-half
14 ounces challah or other egg bread, cut into ½-inch cubes (10 cups)
1. In a small microwave-safe bowl, combine the cherries and 2 tablespoons bourbon. Microwave until hot, about 30 seconds. Let stand while preparing the pudding until the cherries are softened. 2. Butter a 1-quart baking dish. In a large bowl, whisk the eggs, sugar, and salt. Whisk in the half-and-half and remaining 2 tablespoons bourbon until smooth. Add the bread and gently fold until evenly mixed. 3. Spread half of the bread mixture in the prepared pan. Sprinkle the cherries with their soaking bourbon evenly on top, then cover with the remaining bread mixture. Cover with plastic wrap and refrigerate at least 1 hour or overnight. 4. Preheat the oven to 350°F. Uncover the bread pudding and bake until golden brown and set, about 45 minutes. Cool completely in the pan on a wire rack.
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