Seasonal fruit – I like it. I eat the strawberries in the spring and the blueberries in the summer and the apples in the fall and the apples, still, in the winter. I do not eat the apples in the spring. And apparently I shouldn’t eat the cherries in the spring either, because these were the most terrible, tasteless, watery cherries I’ve ever had.
I was vaguely hoping that baking them would concentrate their flavor enough so that they, you know, had some, but no, that just gave me cooked terrible cherries. Poor bread pudding, ruined by bad cherries. I guess I should have gone for the apples after all.
Now the bread pudding part, that I certainly enjoyed. It’s bread, it’s custard – it’s French toast! I’ll make it with the apples in the fall to enjoy this recipe in all its glory.
Elizabeth chose this recipe for Tuesdays with Dorie, and she has it posted. I used 1 cup (terrible!) cherries, pitted and halved, in place of the caramelized apples, cherry jam instead of apple butter, and all whole milk rather than a mixture of milk and heavy cream. And I forgot to add a dash of salt to the custard, which I regretted.