Lemon Bread Pudding with Black Cherry Cognac Sauce

ingredients

• 2 loaves Brioche bread, remove crust and cut into large dice
• 3 cups heavy cream
• 1 cup Half and Half
• 1/2 cup sugar
• 2 Tbsp vanilla extract
• 1 jar Stonewall Kitchen Fresh Lemon Curd
• 1 jar Stonewall Kitchen Black Cherry Cognac Sauce

directions

1. Combine all ingredients, except bread and Stonewall Kitchen Black Cherry Cognac Sauce, in non-reactive bowl and whisk until well blended.
2. Butter the inside of a 2 1/2 quart bake proof dish and sprinkle the inside with sugar, tapping any excess sugar off.
3. Fill dish with bread and pour mixture over top until bread is saturated.
4. Place pan on a baking sheet to prevent spillage in oven, and bake at 350 degrees F for 45-60 minutes or until golden brown.
5. Serve warm and garnish with Stonewall Kitchen Black Cherry Cognac Sauce.