Cherry Chestnut Bread Pudding - cooking recipe

Ingredients

7 cups cubed white bread, about 1/2 inch each (no crusts)
1 cup roasted chestnuts, finely chopped
1 cup dried cherries, finely chopped
1 (300 ml) can sweetened condensed milk (Eagle Brand)
1 cup sweetened chestnut puree
6 large eggs, well beaten
2 1/4 cups hot tap water
1 teaspoon imitation brandy extract
1/2 teaspoon orange zest, finely grated

Preparation

Place half of bread cubes in nonstick or sprayed 9-inch square pan. Sprinkle half of chopped chestnuts and dried cherries on top; cover with remaining bread cubes.
Stir remining ingredeints together in a bowl, and pour over bread cubes. Sprinkle with remaining chopped chestnuts and dried cherries.
Bake uncovered until knife inserted in center comes out clean, about 1 hour. Serve warm or cool. Refrigerate leftovers.
VARIATION: You can substitute dried sweetened cranberries for the dried cherries, and other roasted nuts such as walnuts for the roasted chestnuts.