Warm Cherry Bread Pudding Recipes

CHERRY BREAD PUDDING

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.

CHOCOLATE CHERRY BREAD PUDDING

Steps:

• For the pudding: Preheat the oven to 350 degrees F.
• In a medium pot add the cream, milk, liquid from the cherries, maple syrup and salt and bring to a boil.
• In a separate bowl crack and whisk the eggs. In a larger bowl add the dark chocolate.
• Pour the warm liquid into the dark chocolate and whisk until the chocolate has melted. Slowly whisk in the eggs. Mix in the diced baguette and let it sit for 30 minutes.
• Place a cherry into each of eight 4-ounce ramekins, then fill the ramekins with the bread pudding mixture.
• Place ramekins on a baking sheet and bake for 30 minutes.
• For the brandy whipped cream: Whip the cream, brandy and granulated sugar until it holds stiff peaks. Serve the puddings topped with the cream.

ULTIMATE TART CHERRY BREAD PUDDING

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.

BLACK CHERRY -BREAD PUDDING

Steps:

• 1. Butter a 8x8 oven proof dish. Spread tore bread in. In a bowl whisk together sugar, spices, and salt . remove 1 tablespoon sprinkle 1/2 of the tablespoon on cherries and almonds stir in almond extract.
• 2. Save the other 1/2 tablespoon of sugar mixture for top of pudding.
• 3. In medium bowl beat eggs with the cup of sugar + spice mixture, beat 2 minutes , beat in vanilla extract and half and half .
• 4. Pour over bread in buttered 8x8 dish, Sprinkle cherries with almonds over evenly PRESS DOWN INTO MILK WITH THE BACK OF A SPOON making sure milk covers all.
• 5. Let bread soak 25 minutes until bread absorbs milk, in refrigerator . PREHEAT OVEN TO 325 DEGREES
• 6. Pinch Pieces of butter DROP EVENLY over bread Sprinkle Saved 1/2 Tablespoon Sugar over top.
• 7. Place the 8x8 dish into larger dish or pan [ I used a 9x13 one ] SLOWLY pour hot tap water half way up larger dish ,DON'T GET ANY WATER INTO BREAD .
• 8. BAKE: 50 MINUTES SERVE HOT OR COLD WITH POWDERED SUGAR, EITHER WAY IS VERY GOOD.

CHERRY BREAD PUDDING

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.

CHERRY UPSIDE-DOWN BREAD PUDDING

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.