Christmas Deep-Dish Cherry Bread Pudding

8 cups soft bread cubes, from French bread, loosely packed

1frac12; cups dried cherries

6 tablespoons (frac34; stick) butter, plus more for pan preparation (see note)

2frac12; cups heavy or whipping cream

1frac12; cups milk (see note)

6 egg yolks (see note)

1 cup sugar

1frac12; teaspoons vanilla extract

Hot fudge sauce and whipped cream, optional for serving

Lightly grease a deep-dish 3-quart to 4-quart ceramic or baking dish with butter. Set aside.

Cut the bread into bite-size cubes (do not use the crust if it is tough), and place in a prepared dish. Sprinkle the dried cherries over the bread. Set aside.

Place the butter in a microwave-safe measuring cup or bowl, and microwave, covered with a paper towel, on high, until melted, about 45 seconds. Drizzle the butter over the bread cubes, tossing the cubes while drizzling the butter. Stir and toss the cubes to distribute butter as evenly as possible. Set aside.

Pour the cream and milk into a small saucepan, and bring it just to a boil over medium heat. Meanwhile, place the egg yolks in a small mixing bowl and beat lightly with a whisk. When the cream mixture boils, remove from heat and allow to cool slightly. Whisk in the egg yolks, sugar and vanilla. Whisk well. Pour the mixture over the bread cubes. Press the bread down into the milk mixture slightly. Cover the dish with foil, and refrigerate at least 1 hour (and up to 4 hours) so the bread can absorb the milk mixture.

Heat the oven to 325 degrees.

Remove the bread pudding from the refrigerator, and cut six small holes in the foil so steam can escape. Bake, covered with foil, until set, about 50 minutes to 1 hour. Remove the bread pudding from the oven, and cool 15-20 minutes. Serve warm in dessert bowls, with sauce of choice and whipped cream, if desired.

Serves 12.

Cook's notes: Often the paper wrapper on the stick of butter has enough butter on it to grease a pan. Whole or 2 percent milk should be used. Refrigerate the leftover egg whites in an airtight container for up to four days and use to make whites-only omelets.

Nutrition values per serving: 457 calories (55 percent from fat), 28 g fat (17 g saturated), 45 g carbohydrates, 2 g fiber, 6 g protein, 192 mg cholesterol, 238 mg sodium.