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Spread bread evenly in a jelly roll pan and toast for 20 minutes at 350°. Cool to room temperature.

In a medium bowl beat together eggs, half-and-half, vanilla, and a pinch of salt. Pour egg mixture over cooled toasted bread. Cover and refrigerate overnight.

Combine agave, cornstarch, orange zest and a pinch of salt. Fold in cherries. Pour into a greased 13×9 baking pan.

Place the chilled bread mixture on top of the fruit mixture. Drizzle the melted butter over the bread.

Bake at 400° for 30 minutes or until golden brown and sauce has thickened. Cover with foil if the top is getting too brown.

Yield: 8 to 10 servings – Cook Time: 30 minutes: Recipe created by Barbara Bakes