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      Title: Cherry Upside-Down Bread Pudding
 Categories: Breads, Fruits, Dairy, Chocolate
      Yield: 12 Servings

     16 oz Loaf sliced white bread
     21 oz Can cherry pie filling
    1/2 c  Butter; softened
      1 c  Sugar
      5 lg Eggs; room temperature
      2 c  Milk
      1 ts Ground cinnamon
      1 ts Vanilla extract
    3/4 c  Semisweet chocolate chips
           Sweetened whipped cream
           - (optional)

  Place bread slices on ungreased baking sheets. Broil each pan 3 to
  4" from heat until golden brown, 1 to 2 minutes on each side; let
  cool. Cut into 1" pieces; set aside.

  Spoon pie filling into a greased 5 or 6 qt slow cooker. In a large
  bowl, cream butter and sugar until crumbly. Add eggs, 1 at a time,
  beating well after each addition. Beat in milk, cinnamon, and
  vanilla (mixture may appear curdled). Gently stir in chocolate
  chips and bread cubes; let stand until bread is softened, about
  10 minutes. Transfer to slow cooker.

  Cook, covered, on low until pudding is set and a knife inserted in
  the center comes out clean, 2-3/4 to 3-1/4 hours. Serve warm, with
  whipped cream if desired.

  Recipe by Ronna Farley, Rockville, Maryland

  Recipe FROM: https://www.tasteofhome.com

  Uncle Dirty Dave's Archives

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