Cherry Bread Pudding

Not only is bread pudding a great use of leftover bread, it's rich, satisfying, and delicious comfort food. The juice from the baked cherries makes this a very moist, tender, and sweet bread pudding. Good served with a scoop of ice cream or a dollop of whipped cream.

• Preparation Time: 20 mins
• Cooking Time: 1 hr 10 mins
• Total Time: 1 hr 30 mins
• Calories: 303 Calories

Ingredients

• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• ½ teaspoon ground cinnamon
• ⅓ cup white sugar
• 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
• 1 ¼ cups pitted and halved cherries

Recipe Instructions

Step 1

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

Step 2

Grease an 8x8-inch baking dish or spray with cooking spray.

Step 3

Add bread cubes to the baking dish. Whisk eggs into the butter mixture until well combined and pour over the bread cubes, pressing down a bit so bread cubes are submerged. Stir cherries into the bread cube mixture and distribute evenly. Let soak for 30 minutes.

Step 4

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

Step 5

Bake until the top is golden brown and the 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 souffle. Place on a baking rack and cool for 10 minutes. Serve warm or at room temperature.