Ever think of a B&B breakfast as being a buffet? The Port Washington Inn features their Door County Cherry Bread Pudding, as favorite on their brunch buffet. The innkeepers here emphasize quality ingredients and buffet items made from scratch, no shortcuts, and that makes their full breakfasts second-helping worthy. The dish was a favorite with the Judges of our Innkeeper Cook Off contest…perhaps it will become your favorite brunch dish!
Preheat oven to 450°F. Melt ¼ cup butter in a jelly roll pan. Add the cubed bread to the pan. Place in oven and toast until nicely browned (watch carefully!). While bread cubes are toasting, use a blender to blend the eggs, milk and maple syrup. Place toasted bread cubes into a large bowl and pour the liquid from the blender over them, mixing well. Add this mixture to a previously well-buttered 9×13-inch baking pan. Add more milk (or half & half ) so the level of liquid in the pan is approximately equal to the level of the bread. Sprinkle the dried cherries over the top, mixing them throughout the pan. Sprinkle lightly with raw sugar. Bake until the middle is firm and the top is nicely browned (approximately 1 hour).