Bread Pudding with Sour Cherry Bourbon Sauce

6 cups trimmed and cubed yeast-raised corn bread
    or any good-quality firm bread
1/2 cup dried sour cherries
1/3 cup toasted pecans, coarsely chopped
6 large eggs
1 cup plus 3 tablespoons sugar
1 quart milk
1 tablespoon vanilla extract
2 teaspoons cinnamon
1 teaspoon freshly grated nutmeg
8 tablespoons unsalted butter, melted

Topping
2/3 cup packed brown sugar
1 tablespoon cinnamon
1 tablespoon freshly grated nutmeg
2 tablespoons unsalted butter at room temperature
Sour Cherry Bourbon Sauce (recipe follows),  warmed

Cut bread into 1-inch cubes. Spread the bread cubes on a baking sheet and set aside in a dry
place for 3 to 4 hours, or overnight, to dry out. Soak the dried cherries in water to cover for 2 to 3 hours, or overnight, to soften; drain.

Combine the cherries, pecans, and bread cubes in a large bowl.

In a large bowl, using an electric mixer or whisk, beat the eggs and sugar for 3 to 4 minutes, until thick and lemon-colored. Reduce the speed to low and gradually add the milk. Beat in the vanilla extract, cinnamon, nutmeg, and melted butter. Pour the mixture over the bread cubes and let stand, stirring occasionally, for 45 to 60 minutes, until most of the liquid has been absorbed. If you break apart a bread cube, it should be soaked through.

Preheat the oven to 375°F. Lightly butter a 2 1/2-quart casserole.

To make the topping, combine the sugar, cinnamon, and nutmeg and toss well. Sprinkle half the topping over the bottom of the prepared casserole. Spoon the bread mixture, with any liquid, into the casserole. Cover with buttered foil and set the dish in a roasting pan. Add hot water to the pan to come halfway up the sides of the casserole. Bake for 1 hour.

Remove the foil, brush the top of the pudding with the butter, and sprinkle with the remaining topping. Bake, uncovered, for 15 minutes longer, or until the top is brown and crispy. (The pudding will puff up slightly during baking and fall a little when removed from the oven.) Serve warm with the warm Sour Cherry Bourbon Sauce.

Yield: 6 to 8 servings

Sour Cherry Bourbon Sauce
1 cup dried sour cherries
1/4 cup plus 2 tablespoons bourbon
2 cups light cream
1/2 vanilla bean, split lengthwise
6 large egg yolks
1/2 cup sugar
1 1/2 teaspoons cornstarch
1/4 cup heavy cream

Combine the cherries and bourbon in a bowl and let soak for 2 to 3 hours, or overnight. Put the light cream and vanilla bean in a large saucepan and bring just to a boil. Remove from the heat and set aside to infuse for about 10 minutes. Remove the vanilla bean from the cream and scrape any remaining seeds into the cream. Discard the bean.

In a large bowl, whisk together the egg yolks, sugar, and corn, starch. Whisk in about 1/2 cup of the infused cream, then whisk the mixture into the cream in the saucepan. Cook over low heat, stirring, for 5 to 8 minutes, until the sauce is slightly thickened and coats the back of a spoon. Remove from the heat and set aside.

Put the soaked cherries and bourbon in a small saucepan and heat until hot. Remove from the
heat and carefully ignite. When the flames subside, stir the heavy cream into the cherries. Bring the mixture to a boil over medium-high heat, lower the heat, and simmer for 1 minute. Add the sour cherry mixture to the custard sauce and stir until well mixed.

Serve immediately or store tightly covered in the refrigerator for up to 2 days. Reheat the sauce
gently over low heat, stirring constantly, before serving.

Yield: about 3 1/2 cups