- Cook Time
- Prep Time
- 1/2 baguette, cut into 1-inch pieces (about 5 cups)
- 1 1/2 cups dried sour cherries
- 3 large eggs, plus 3 large egg yolks
- 1 pinch salt
- 1 cup a href="/recipes/rachael-ray-magazine-recipe-index/dessert-recipes/Caramel-Sauce">Caramel Sauce
- 2 cups milk
Position a rack in the center of the oven and preheat to 350 degrees . Arrange the bread in a greased 8-inch square baking dish. Scatter the cherries on top.
In a large bowl, whisk together the whole eggs, egg yolks and salt. In a saucepan, warm the caramel sauce and milk over medium-low heat, stirring, for about 5 minutes; whisk into the egg mixture. Pour into the baking dish and submerge the bread in the egg mixture. Let stand for 1 hour, pressing on the bread occasionally to soak up the liquid.
Bake until the custard is set and golden, about 45 minutes. Let cool for 10 minutes before serving.