Ultimate Tart Cherry Bread Pudding Recipes

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CHERRY BREAD PUDDING



Cherry Bread Pudding image

Make and share this Cherry Bread Pudding recipe from Food.com.

Provided by MsSally

Categories     Dessert

Time 1h45m

Yield 12 serving(s)

Number Of Ingredients 8

1/4 lb dried tart cherry
12 ounces Italian bread
6 cups low-fat milk (1%)
3/4 cup light brown sugar
1 tablespoon vanilla extract
2 teaspoons ground cinnamon
1 1/2 cups egg substitute
confectioners' sugar (to garnish)

Steps:

  • In 2-quart saucepan over high heat, heat dried cherries and 3/4 cup water to boiling. Reduce heat to low; cover and simmer 10 minutes or until cherries are tender.
  • Meanwhile, grease shallow 3-quart casserole. Cut bread into 1-inch-thick slices.
  • In very large bowl, with wire whisk or fork, mix milk, brown sugar, vanilla extract, cinnamon, egg whites, and eggs until well blended. Drain cherries, adding any liquid to egg mixture. Set cherries aside. Add bread slices to egg mixture; let soak 10 minutes, carefully turning slices occasionally for even soaking.
  • Preheat oven to 350 degrees F. Arrange enough bread slices in bottom of casserole, in one layer, pushing slices together, to cover bottom. Sprinkle all but 1/4 cup cherries over bread in casserole. Arrange remaining bread, overlapping slices to fit, on top. Pour any egg mixture remaining in bowl over bread in casserole.
  • Bake bread pudding 1 hour and 30 minutes or until knife inserted in center comes out clean, covering loosely with foil during last 10 to 15 minutes of baking if top of pudding begins to brown too quickly. Top with remaining cherries. Sprinkle with confectioners' sugar if you like. Serve warm. Or, refrigerate to serve cold later.

Nutrition Facts : Calories 215.7, Fat 3.3, SaturatedFat 1.2, Cholesterol 6.4, Sodium 281.9, Carbohydrate 35.5, Fiber 1.1, Sugar 21, Protein 10.5

CHERRY BREAD PUDDING



Cherry Bread Pudding image

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.

Provided by lutzflcat

Categories     Desserts     Specialty Dessert Recipes     Bread Pudding Recipes

Time 2h10m

Yield 6

Number Of Ingredients 10

2 cups vanilla almond milk
⅓ cup white sugar
2 tablespoons unsalted butter
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
¼ teaspoon salt
5 cups 1-inch cubes of day-old Brioche bread
3 large eggs
1 ¼ cups pitted and halved cherries
1 teaspoon cinnamon sugar, or as needed

Steps:

  • 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.
  • Grease an 8x8-inch baking dish or spray with cooking spray.
  • 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.
  • Preheat the oven to 350 degrees F (175 degrees C). Sprinkle cinnamon sugar over the bread pudding.
  • 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.

Nutrition Facts : Calories 302.8 calories, Carbohydrate 40.3 g, Cholesterol 138.1 mg, Fat 12.6 g, Fiber 1.7 g, Protein 7.5 g, SaturatedFat 4.4 g, Sodium 345.1 mg, Sugar 18.8 g

CHERRY BREAD PUDDING



Cherry Bread Pudding image

This is inspired by a recipe by the French baker Jacquy Pfeiffer, whose French Pastry School in Chicago is the only school of its kind in the country. Jacquy's recipe, called a bettelmann, is a traditional Alsatian dish made with day-old brioche. This version, made with regular or whole-wheat bread, is not as rich.

Provided by Martha Rose Shulman

Categories     dessert

Time 3h

Yield 6 to 8 servings

Number Of Ingredients 12

4 ounces stale white or whole-wheat bread, crusts removed (weigh after removing crusts)
1 cup low-fat milk (2 percent)
1 teaspoon vanilla extract
Softened butter for the baking dish
3 eggs, separated
50 grams (1/2 cup) almond flour
1/2 teaspoon cinnamon
2 tablespoons mild honey, like clover
1/4 cup sugar
3/4 pound cherries, pitted
2 tablespoons sliced almonds, lightly toasted
1 teaspoon kirsch (optional)

Steps:

  • Cut the bread into 3/4-inch squares. Combine the milk and vanilla and toss with the bread in a medium bowl. Cover and refrigerate for 2 hours or longer.
  • Preheat the oven to 375 degrees. Butter a 9-inch ceramic tart pan or 2-quart baking dish. Arrange the pitted cherries in the dish.
  • Remove the soaked bread from the refrigerator and beat with a whisk or an immersion blender until it becomes a mush. Beat in the egg yolks, almond flour, cinnamon, kirsch if using, and honey.
  • In a clean, dry bowl or the bowl of a stand mixer fitted with the whip attachment, begin beating the egg whites on low speed. Gradually add the sugar, turn up the speed to high and whip until the egg whites form a soft meringue, about 1 minute. Be careful not to overbeat, as you do not want the mixture to dry out. Using a rubber spatula, gently fold the egg whites into the bread mixture. Scrape into the baking dish. Sprinkle the sliced almonds on top.
  • Bake 40 minutes, until puffed and golden brown. Serve warm.

Nutrition Facts : @context http, Calories 199, UnsaturatedFat 2 grams, Carbohydrate 27 grams, Fat 8 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 101 milligrams, Sugar 19 grams, TransFat 0 grams

BOURBON-SOAKED CHERRY BREAD PUDDING WITH VANILLA GLAZE



Bourbon-Soaked Cherry Bread Pudding with Vanilla Glaze image

Provided by Nancy Fuller

Categories     dessert

Time 1h45m

Yield 6 servings

Number Of Ingredients 15

One 1-pound loaf white bread, cubed
1 1/4 cups sugar
4 large eggs
1 tablespoon cinnamon
2 teaspoons pure vanilla extract
1/4 teaspoon kosher salt
1 stick (8 tablespoons) unsalted butter, melted, plus for greasing baking dish
2 cups milk
1/3 cup bourbon
4 cups pitted tart red cherries (fresh or jarred, drained)
Vanilla Glaze, recipe follows
3 cups confectioner's sugar
4 tablespoons unsalted butter, melted
1 tablespoon pure vanilla extract
1/3 cup bourbon, plus more to taste

Steps:

  • Preheat the oven to 375 degrees F and position a rack in the center of the oven. Grease a 2-quart baking dish with butter and set aside.
  • In a large bowl, combine the cubed bread, sugar, eggs, cinnamon, vanilla, salt, melted butter and milk; mix thoroughly, then transfer to the prepared baking dish. Pour in the bourbon, and gently fold in the cherries.
  • Place in the oven and bake until puffed and golden brown on top, about 45 minutes. Set aside and let cool completely.
  • Pour the vanilla glaze over the bread pudding and serve.
  • Place the confectioner's sugar in a medium bowl. Gradually whisk in the melted butter, vanilla and bourbon until completely combined and smooth. Taste for bourbon; add as needed.

CHERRY UPSIDE-DOWN BREAD PUDDING



Cherry Upside-Down Bread Pudding image

I've always loved bread pudding, and I enjoy fixing this for my family on a chilly day. You could use a different flavor of pie filling and omit the chocolate chips to make a completely different dessert. It's always delicious! -Ronna Farley, Rockville, Maryland

Provided by Taste of Home

Categories     Desserts

Time 3h5m

Yield 12 servings.

Number Of Ingredients 10

1 loaf (16 ounces) sliced white bread
1 can (21 ounces) cherry pie filling
1/2 cup butter, softened
1 cup sugar
5 large eggs, room temperature
2 cups 2% milk
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
3/4 cup semisweet chocolate chips
Sweetened whipped cream, optional

Steps:

  • Place bread slices on ungreased baking sheets. Broil each pan 3-4 in. from heat until golden brown, 1-2 minutes on each side; let cool. Cut into 1-inch pieces; set aside., Spoon pie filling into a greased 5- or 6-qt. slow cooker. In a large bowl cream butter and sugar until crumbly. Add 1 egg at a time, beating well after each addition. Beat in milk, cinnamon and vanilla (mixture may appear curdled). Gently stir in chocolate chips and bread cubes; let stand until bread is softened, about 10 minutes. Transfer to slow cooker., Cook, covered, on low until set and a knife inserted in the center comes out clean, 2-3/4-3-1/4 hours. Serve warm, with whipped cream if desired.

Nutrition Facts : Calories 393 calories, Fat 15g fat (8g saturated fat), Cholesterol 101mg cholesterol, Sodium 305mg sodium, Carbohydrate 58g carbohydrate (27g sugars, Fiber 2g fiber), Protein 8g protein.

ULTIMATE TART CHERRY BREAD PUDDING



Ultimate Tart Cherry Bread Pudding image

I had stale Italian bread and a can of tart red cherries. Inspiration struck and this is the result.

Provided by Pamela Rappaport

Categories     Puddings

Time 2h

Number Of Ingredients 16

about 6 cups of stale bread, cubed
1 tsp ground cinnamon
1 tsp pure vanilla extract
1 dash(es) salt
4 eggs
3 c milk
1 1/2 c sugar
1 can(s) tart red cherries packed in water, drain and reserve juice
1/2 c chopped pecans
SAUCE
reserved cherry juice
1/2 c water
1/2 c sugar
1 Tbsp flour
TOPPING
whipped cream

Steps:

  • 1. Preheat oven to 350, grease a casserole dish
  • 2. Toss the cubed bread with the cinnamon, pecans and cherries and place in casserole dish.
  • 3. Mix the eggs, milk, sugar, salt and vanilla well with a whisk.
  • 4. Pour over the bread mixture and let it sit to absorb for an hour.
  • 5. Bake until set, about an hour. This will depend on the depth of your dish, I like to use a deep dish. If you use a shallow dish check it after 45 minutes.
  • 6. For the sauce:
  • 7. Mix the flour and sugar in a small saucepan.
  • 8. Add the juice and water.
  • 9. Cook over medium heat until thickened. Stir frequently.
  • 10. Set aside to cool.
  • 11. Serve topped with the sauce and whipped cream.

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