-
Grease a 9x9 inch square baking dish or similar sized baking dish.
-
Toss the bread cubes with the cinnamon and nutmeg and place 1/2 of them in the bottom of the greased baking dish and sprinkle 1/2 cup of the dried cherries over them.
-
Add the second half of the bread cubes and sprinkle with the remaining dried cherries.
-
Whisk together the whipping cream, milk, eggs, egg yolks, white sugar, brown sugar, vanilla extract and salt.
-
Pour the mixture evenly over the bread cubes, pressing down slightly to make sure all the cubes are soaked. Let the pudding sit for 20-30 minutes for all of the cream mixture to be absorbed by the bread.
-
Bake in a 350 degree oven for about 45-50 minutes until the custard is set and no longer liquid in the center. Let the bread pudding stand for about 20 minutes before serving with the warm chocolate ganche sauce.