Cherry Bread Pudding

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Turn your day-old bread and summer cherries into this luscious cherry bread pudding! A soft, rich, custardy base, studded with juicy, jammy cherries and golden crisp edges, so simple and comforting!

Prep Time15

Cook Time30

Resting Time30

Course: Dessert

Cuisine: American, British

Servings: Servings

Calories: 401kcal

Author: Natasha Minocha

Ingredients

10- 12 slices Bread, preferably stale, cut into cubes
1 cup Coconut milk You can use any milk of your choice
3 Eggs
2/3 cup Sugar
8 oz Cherries, pitted and halved
2 tsp Vanilla extract
2 Tbsp Butter, melted
Almond flakes for topping Optional

US Customary - Metric

Instructions

Lightly grease 6 ramekins. You can also use an 8" baking dish.
Combine the bread cubes and cherries in a large bowl.
10- 12 slices Bread, preferably stale, cut into cubes, 8 oz (250 g) Cherries, pitted and halved
In a separate bowl, whisk together the milk, eggs, sugar, and vanilla extract.
1 cup (240 g) Coconut milk, 3 Eggs, 2/3 (130 g) cup Sugar, 2 tsp Vanilla extract
Pour over the bread. Press the bread down a bit so it absorbs the custard mixture well.
Divide equally amongst the ramekins.
Let the mixture stand for at least 30 minutes so most of the custard gets soaked.
Preheat your oven to 180 C / 350 F.
Spoon a teaspoon of the melted butter on top of the bread pudding in each ramekin.
2 Tbsp Butter, melted
Place the ramekins on a baking tray and bake for 25- 30 minutes till the pudding looks golden brown on top and the custard is set.
Garnish with toasted almond flakes. Serve warm as-is or with a scoop of vanilla ice cream. Enjoy!

Video

Notes

Stale bread means better pudding because it’s dry, and that keeps the pudding from being soggy. I used a loaf that was 1 day old.

If you're working with fresh bread, cube it and bake in the oven at 150 °C / 300°F for 10-15 minutes. Or leave it out for three to four hours.

Allow the bread to soak in the egg mixture for at least 30 minutes. This will ensure a soft, gooey texture inside.

You can use fresh or frozen cherries. If using frozen cherries, thaw them and drain the excess liquid. Don’t skimp on the cherries though! They add so much lovely fruity flavor to the bread pudding.

Nutrition