Cherry bread pudding

• 8 slices of fresh bread

• 400 ml milk (1.5% fat)

• 500g sour cherries from the jar – drained

• 80g Langnese Bee Easy Wild Flower Honey

• 3 eggs

• ½ tsp grated organic lemon zest

• 100g butter

• 100g breadcrumbs

• Pinch of cinnanon

• Pinch of salt

1

Cut the bread into 1 cm cubes and put them into a bowl.

2

Heat the milk until lukewarm and dissolve the Langnese Bee Easy Wild Flower Honey in it.

3

Turn off the heat and add the eggs, cinnamon, a pinch of salt and the lemon zest. Stir in everything well and pour over the bread cubes.

4

Preheat the oven to 180°C (fan).

5

Carefully grease a suitable baking dish and sprinkle over a thin layer of breadcrumbs.

6

Place a layer of bread mixture, then a layer of cherries and then another bread mixture into the baking dish. Spread the remaining cherries decoratively across the top and cover everything with butter flakes. Finally, sprinkle a few breadcrumbs over it.

7

Bake for 35 to 40 minutes until golden.

8

Sprinkle with icing sugar to serve. It goes well with custard.