|2 cups||(500 ml)||milk|
|1/4 cup||(60 ml)||sugar|
|1 tsp||(5 ml)||vanilla extract|
|1 tsp||(5 ml)||almond extract|
|1/2 tsp||(2 ml)||cinnamon|
|4 cups||(1 L)||raisin bread, cut into 3/4-inch (2 cm) sqaures, approx. 6 slices|
|2/3 cup||(150 ml)||dried tart cherries|
|1||large, very ripe banana, quartered lengthwise and cut into 1/2-inch (1.5 cm) thick pieces|
Creamy Topping (Optional)
|1/2 cup||(125 ml)||light sour cream|
|1 tbsp||(30 ml)||packed brown sugar|
|1/4 tsp||(1 ml)||orange zest|
|pinch of cinnamon|
- In a medium bowl whisk together eggs, milk sugar, vanilla, almond extract and cinnamon. Place two-thirds of bread pieces in an 8x8-inch (20x20cm) baking pan or dish. Top with cherries, banana, and remaining bread pieces.p
- Pour egg mixture evenly over bread mixture. Place in fridge for minimum 1 hour, or up to 3 hours.
- Prehead oven to 350F(175C). Remove pan from fridge and bake, uncovered for 50-60 minutes. Cover with tin foil and bake another 10-20 minutes or until a knife inserted near the centre comes out clean. Cool slightly.
- Stir together sour cream, brown sugar, orange zest, and cinnamon. Serve pudding, cooled, topped with sour cream mixture.