Cherry Bread Pudding

The juice from cherries baked into stale brioche makes this cherry bread pudding recipe moist, tender, and sweet. Serve it with whipped or ice cream.

• Preparation Time: 20 mins
• Cooking Time: 1 hr 5 mins
• Total Time: 1 hr 25 mins
• Calories: 303 Calories

Ingredients

• 1 teaspoon vanilla extract
• 2 tablespoons unsalted butter
• 3 large eggs
• 1 teaspoon cinnamon sugar, or as needed
• 2 cups vanilla almond milk
• 5 cups 1-inch cubes of day-old Brioche bread
• 0.25 teaspoon salt
• 0.5 teaspoon ground cinnamon
• 0.33333334326744 cup white sugar
• 1.25 cups pitted and halved cherries

Recipe Instructions

Step 1

Grease an 8x8-inch baking dish or coat with cooking spray. Add bread cubes to the prepared baking dish.

Step 2

Whisk eggs into almond milk mixture until well combined; pour over bread cubes, pressing down a bit so bread cubes are submerged. Add cherries; stir to evenly distribute. Let soak for 30 minutes.

Step 3

Preheat the oven to 350 degrees F (175 degrees C). Sprinkle cinnamon sugar over bread pudding.

Step 4

Combine almond milk, sugar, butter, vanilla, ground cinnamon, and salt in a small saucepan over low heat. Cook just until butter melts; set aside to cool.

Step 5

Bake in the preheated oven until top is golden brown and custard is set in the center, about 65 minutes. Bread pudding will puff up but drop shortly after coming out of the oven, just like a soufflé. Cool on a wire rack for 10 minutes. Serve warm or at room temperature.