6 to 8 servings


  • ½
    cup dried sweet dark (Bing) or tart red cherries, or ¼ cup each dried sweet dark (Bing)
    and sweet light (Rainier) cherries
  • ¼
    cup seedless dark or golden raisins (see note)
  • Bourbon or orange
    juice or water as needed
  • 4
    cups day-old white or French bread cubes
  • 3
    to 4 tablespoons butter or margarine, melted (see note)
  • 4
    extra large or jumbo eggs, at room temperature (see note)
  • 1
    teaspoon cinnamon
  • ½
    teaspoon nutmeg
  • Pinch
    of salt
  • 2/3
    cup sugar or the equivalent of 2/3 cup sugar in granulated sugar substitute
  • 2
    2/3 cups milk or reduced-fat or skim milk, scalded and cooled to lukewarm
  • 1
    teaspoon vanilla extract
  • Hot
    Whiskey Sauce
    or Orange Sauce as desired  


cherries and raisins in a deep small bowl; add bourbon or orange juice or water
to cover fruit thoroughly.  Allow mixture
to stand at room temperature for at least 1 hour to absorb liquid and become
plump.  Drain fruit, reserving 1/3 cup of


bread cubes and drained fruit in a greased 1½-quart baking dish or casserole.
Evenly drizzle melted butter over bread cubes.


a medium bowl, combine eggs, cinnamon, nutmeg, and salt, beating slightly.  Dissolve sugar in warm milk; add mixture in a
fine stream to eggs, stirring constantly and blending well.  Stir in 1/3 cup orange juice or bourbon or
brandy and vanilla.  Pour egg mixture
over bread cubes.  Bake, uncovered, in a
preheated moderate oven (350 degrees F.) for 45 to 50 minutes, or until a table
knife inserted in the center comes out clean. 
Serve warm or at room temperature, plain or garnished with hot Whiskey
Sauce or Orange Sauce.


Note: May use baking raisins that
do not have to be soaked in any liquid.


Note: May reduce butter or
margarine to 2 tablespoons and add 2 tablespoons Smucker's Shortening & Oil Replacement, if desired.


Note: May use the equivalent in
egg substitute, IE. Egg Beaters, for 4 eggs, if desired.


Variations: Omit raisins and use ¼ cup
dried blueberries with the cherries. Or, omit cherries and use ½
cup dried blueberries or cranberries with the raisins.


Hot Whiskey Sauce

2½ cups

  • 1
    cup sugar

  • tablespoons cornstarch
  • Pinch
    of salt
  • ¾
    cup boiling water
  • ¼
    cup lemon juice

  • teaspoons grated lemon peel
  • 1/3
    cup butter or margarine
  • 1/8
    to ¼ teaspoon nutmeg
  • 2/3
    to ¾ cup bourbon whiskey


a small heavy saucepan, combine the first 3 ingredients, mixing well.  Stir in boiling water.  Cook, stirring constantly, until mixture
starts to thicken.  Add remaining
ingredients, except whiskey, and cook, stirring constantly, until mixture is
thickened and bubbly hot.  Remove from
heat and stir in whiskey.  Serve hot over
Bread Pudding or other desserts as desired. May store sauce in an
airtight container in the refrigerator for up to one week.



1 cup


  • 1
    cup unsweetened orange juice

  • tablespoons cornstarch
  • 2
    tablespoons sugar or the equivalent of 2 tablespoons sugar in granulated sugar
    substitute (optional)
  • Pinch
    of salt
  • 1
    to 1½ tablespoons butter or margarine (optional)
  • 2
    to 3 teaspoons freshly grated orange peel


a small heavy saucepan, combine orange juice, cornstarch, sugar, if desired,
and salt, blending well.  Cook, stirring
constantly, over moderate heat until mixture comes to a boil and is thickened
and translucent.  Stir in butter,
blending well.  Stir in orange peel.  Serve hot. 
May store in an airtight container in the refrigerator for one week.


Variation: Reduce orange juice to ¾
cup.  Stir in ¼ cup brandy or bourbon or
orange liqueur with the butter.

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