Soak bread in water until soft and remove outer crust.

Drain and squeeze out the excess water from bread pulp and place in a mixing bowl. Add cherries, rasins, currants, sugar, nutmeg and cinnamon; set aside.

In another bowl, beat eggs until fluffy then add bitters, milk and vanilla. Pour into bread mixture and mix well to combine.

Butter a baking dish and pour the bread pudding mixture into the dish, up to about 1 1/2-inch high. Sprinkle sugar, nutmeg and cinnamon on top.

Bake in the oven at 300 degrees F for 30-40 minutes, until the pudding begins to leave the sides of the baking dish.

Allow to cool then sprinkle sugar on top and cut into 2-inch squares.

Serve plain or with ice cream.