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CHERRY BREAD PUDDING with Brandied Cherry Compote

For the Bread Pudding:
4 Eggs
3/4 cup sugar
2 tsp vanilla
pinch of salt
1 tsp cinnamon
3 cups milk
12 slices white bread cut into cubes

In a medium bowl, beat eggs,sugar,vanilla,salt, cinnamon, & milk. Add bread cubes to mixture. Let soak for 45 minutes turning occasionally. Pour into a medium size buttered casserole or baking dish.

FOR THE CHERRY FILLING

4 cups fresh or frozen cherries(pitted)
1 cup sugar
1 vanilla bean(optional)
1/2 c water
2 T cornstarch mixed with 2 T cold water

In a saucepan, combine all ingredients except cornstarch mix. Bring to a boil. Reduce heat and simmer for 15 mins. Remove vanilla bean. Add cornstarch mixture and cook until thickened. Remove from heat. Reserve 2 cups, let cool.

FOR THE BRANDIED SAUCE
2 cups reserved cherry filling
1 tsp lemon juice
1/4 cup brandy

Mix ingredients together. Serve warm

FOR THE CREAM CHEESE TOPPING
8 oz cream cheese at room temp.
1/2 cup sugar
1 egg
1 tsp vanilla
Beat cream cheese and sugar until smooth. Add egg and vanilla. Mix well

FOR THE STREUSEL
1/2 c flour
1/2 cup sugar
1/2 tsp cinnamon
1/4 tsp ginger
2 oz butter

Combine all ingredients in a bowl. Mix until the consistency of small peas. Reserve

TO ASSEMBLE

Using a spoon, dot the top of the bread pudding with the cherry compote. Repeat procedure using crean cheese mixture. Sprinkle with streusel. Bake for 30-40 mins. Remove from oven. Let stand 15-20 mins before serving. Can be served warm or cold. Serve with brandied cherry sauce and vanilla ice cream, if desired.