I call this simple dessert the epitome of summer happiness as it truly gives your taste buds that special touch of freshness you can only find in sour cherries. Their season is short, however, so if you are a sour cherry lover, you better hurry to the farmer’s market now for these little delicate fruits only show up once a year and not for long. Sour cherries are amazing in baking: they hold well under the temperature while their tartness and tanginess bring any dessert to a new tasty heights. As antioxidant-rich fruits (viva quercetin!) they are also huge on nutritional benefits and are known to relief stress, prevent cancer, improve cardio-vascular and anti-inflammatory functions.
Bread pudding is often associated with a heavy, cloying desserts most often served during fall or winter, but just wait until you try this one and you will surely be surprised. This recipe was inspired by our recent trip to the Green Mountain State – a week of a prolonged indulgence in the green beauty and locally grown organic food. For most of us Vermont is known for its skiing or fall foliage, but it is actually in summer that it really shines and you can see for your own eyes why it has consistently ranked the healthiest state in America.
Vermont is so much more than just maple syrup or Ben and Jerry ice cream. It’s a lifestyle. The farmers’ markets are bustling with everything from locally grown food, to cheese and wine, arts and crafts. The switch to more organic, good-for-you products is apparent everywhere, even at the level of the convenience stores.
Lush green mountains, crystal clear lakes, pastoral scenic roads, rolling farmlands, rivers and waterfalls – you notice immediately how ”green and clean” this state is. You can actually enjoy the scenery while driving – no billboards obstructing the view. Back in 1968 Vermonters voted to regulate business for the benefit of the landscape and thirsty travelers. Since that time there has been no billboards along their roads. Surprised? Me too. (Curiously, the billboards are also banned in three other healthy and least populated states including Hawaii, Maine and Alaska).
Living in the green paradise clearly has its perks and you quickly notice that well-being is another Vermonters’ forte. People are shockingly friendly and relaxed. So nice and welcoming (
so rare in our remorseful post-affluence society) that I felt I was lost in time somewhere between Norman Rockwell’s characters and Happy Hippies. I had to pinch myself sometimes to make sure I was not having a hallucination.
Like taking a sip of a clean cold water on a hot summer day, so truly refreshing was my summer-in-Vermont discovery. I promised myself to embark on this wanderlust again shortly. So, when am I going back? This weekend, as a matter of fact. Yep, that’s how much I liked it! But let’s get back to our pain perdu aux cerises (French for our Cherry Bread Pudding), my little tribute to the state of all foods good and wholesome.
This lazy-amazing bread pudding takes only 15 minutes to prepare and easily converts to gluten free if you choose to use a gluten free bread like I did. In fact, I much more prefer it with gluten free bread (I used the most popular white rice flour bread variety you can get anywhere, from Walmart to Loblaws) since its major ingredient is rice, and, rice (as we all know) is awesome in puddings. Fresh sour cherries are of course the star of this dessert, but, frozen, dried or canned sour cherries work well too, or, you can vary the flavor using other sour fruits (i.e. apricots, plums, apples, cranberries, etc.) and adapt it to the summer’s bounty your way. One big ripe banana is a must as it makes a perfect taste & texture juxtaposition with any fruit combination. So, in four easy steps:
- preheat the oven to 350 degrees F; pit the sour cherries using safety pin to make about one cup of pitted cherries; cut the bread in 3/4-inch squares to make about 4 cups; peel and cut one ripe banana into 1/2-inch thick pieces;
- using a wire whisk, stir together beaten eggs, milk, sugar, vanilla, cinnamon and nutmeg in a medium bowl (sometimes I use blender for this to cheat on the whisking);
- place 2/3 of the bread cubes in an 8x8x2-inch buttered baking pan or dish; distribute cherries and banana slices; top with remaining bread cubes; pour the egg mixture slowly and evenly over the bread mixture;
- bake uncovered for 65 to 70 minutes or until a knife inserted near center comes out clean; cool slightly and serve warm with a splash of cream and maple syrup drizzle (optionally, I also splash it with Grand Marnier) or a topping of your choice.
Looks convincing? Tastes too, you bet!
Bon Appétit and have a Happy Summer Time!
SOUR CHERRY BANANA BREAD PUDDING
3 eggs, beaten
1/2 cup sugar (or brown sugar, or mix of sugar and maple syrup)
2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
pinch of ground nutmeg
2 cups of milk (or almond milk)
4 cups gluten-free rice flour bread (or regular raisin bread), cut into 3/4 inch squares
2/3 cup fresh or (frozen, canned or dried) sour cherries
1 large ripe banana, quartered lengthwise and cut into 1/2-inch thick pieces
Preheat the oven to 350 degrees F. Pit the sour cherries using safety pin to make 2/3 cup of pitted cherries. Cut the bread in 3/4-inch squares to make 4 cups. Peel and cut one ripe banana into 1/2-inch thick pieces.
Using a wire whisk, stir well beaten eggs, milk, sugar, vanilla extract, cinnamon and nutmeg in a medium bowl (or use a blender).
Place 2/3 of the bread cubes in an 8x8x2-inch buttered baking dish; distribute cherries and banana slices and top with remaining bread cubes. Pour the egg mixture slowly and evenly over the bread mixture.
Bake uncovered for 65 to 70 minutes or until a knife inserted near center comes out clean; cool slightly and serve warm with a splash of cream and maple syrup drizzle (optionally, I also splash it with Grand Marnier) or a topping of your choice.