Ingredients

• 1/2 cup golden cherries
• 1/2 cup dried raisins
• 1/2 cup brandy
• 3 eggs
• 1 1/4 cup sugar
• 1 1/2 teaspoons vanilla extract
• 1 1/4 teaspoons ground nutmeg
• 1 teaspoon cinnamon
• 1/4 cup unsalted butter, melted
• 2 cups milk
• 5 cups rustic bread, such as challah or brioche, cubed
• 1/2 cup roasted slivered almonds

Instructions

Preheat the Wolf Convection Steam Oven to 300°F on Convection Humid Mode. Grease a 13”x 9” baking dish or 10 ramekins.

Place cherries and raisins in a heat-proof bowl or glass measuring cup. Warm brandy over low heat and pour over the fruit to rehydrate for 15 minutes. Drain the fruit, strain the brandy, and reserve for another use.

In the bowl of a stand mixer equipped with a whisk, beat eggs on high speed until frothy. Slowly beat in the milk. Add sugar, vanilla, nutmeg, cinnamon, and butter.

Add the fruit to the egg mixture and stir to combine. Place the bread cubes in a mixing bowl and stir in the nuts. Carefully pour half of the egg mixture and most of the fruit over the bread. Stir to combine. Spoon the mixture into the greased baking dish or ramekins. Distribute the remaining egg mixture evenly over the bread. Let sit for about 30 minutes.

Place the dish or ramekins on the solid pan and place in the Wolf Convection Steam Oven on rack position 3. Bake for 15 to 20 minutes or until custard is set and the top is browned. Cool slightly and serve with whipped cream or ice cream on top.