Ingredients
- 6 slices brownberry Country Potato Bread
- 8 tablespoons cherry pie filling, divided
- ½ cup fresh cherries, chopped
- 2 eggs
- ⅔ cup milk
- 1 teaspoon vanilla
Instructions
- Special Tools: 4 ramekinsPreheat oven to 350°F.
- Cube bread and divide half the pieces among the ramekins.
- Add 1 tablespoon of cherry pie filling and some of the chopped cherries to each ramekin.
- Top with remaining bread cubes, and a second layer of cherry pie filling and cherries.
- In a small bowl, whisk together the eggs, milk and vanilla.
- Pour evenly over the tops of the bread in each ramekin.
- Let rest at room temperature while oven heats to 350°F.
- Cover ramekins with aluminum foil and bake for 20 minutes.
- Remove foil and bake another 20-25 minutes.
- 6 slices brownberry Country Potato Bread Potato
- 8 tablespoons cherry pie filling, divided
- ½ cup fresh cherries, chopped
- 2 eggs
- ⅔ cup milk
- 1 teaspoon vanilla
- Special Tools: 4 ramekinsPreheat oven to 350°F.
- Cube bread and divide half the pieces among the ramekins.
- Add 1 tablespoon of cherry pie filling and some of the chopped cherries to each ramekin.
- Top with remaining bread cubes, and a second layer of cherry pie filling and cherries.
- In a small bowl, whisk together the eggs, milk and vanilla.
- Pour evenly over the tops of the bread in each ramekin.
- Let rest at room temperature while oven heats to 350°F.
- Cover ramekins with aluminum foil and bake for 20 minutes.
- Remove foil and bake another 20-25 minutes.