- 1/2 Cup dried cherries
- 1 Tablespoon rum
- 1 Cup sugar
- 4 Teaspoons McCormick Gourmet™ Roasted Saigon Cinnamon
- 4 eggs
- 3 Teaspoons McCormick® All Natural Pure Vanilla Extract, divided
- 1/4 Teaspoon salt
- 3 Cups milk
- 7 Cups challah, French or Italian bread cubes
- 2 ripe bananas, sliced
- 1 Cup heavy cream
Preheat oven to 350°F.
Mix cherries and rum in small bowl.
Let stand 5 minutes.
Mix sugar and cinnamon in small bowl.
Reserve 1/4 cup plus 2 tablespoons of the sugar mixture.
Mix eggs, remaining sugar mixture, 2 teaspoons of the vanilla and salt in large bowl with wire whisk until well blended.
Stir in milk until well blended.
Add bread cubes and bananas; toss to coat well.
Pour into greased 13x9-inch baking dish.
Sprinkle cherries evenly over top.
Sprinkle with 2 tablespoons of the reserved sugar mixture.
Bake 35 to 40 minutes or until knife inserted in center comes out clean.
Cool slightly on wire rack.
Meanwhile, beat cream, remaining 1/4 cup sugar mixture and 1 teaspoon vanilla in medium bowl with electric mixer just until stiff peaks form.
Refrigerate until ready to serve.
Serve warm bread pudding with whipped cream.