Cherry Bread Pudding: A Slice of Comfort and Joy

I remember the first time I tasted bread pudding. It was a blustery autumn evening, and my grandmother, Nana Elsie, pulled a warm, fragrant casserole from the oven. The scent of cinnamon and vanilla swirled through the air, a promise of cozy comfort. I took a bite, and the soft, custardy bread, studded with plump, juicy raisins, melted in my mouth. From that moment on, bread pudding became synonymous with home, family, and love. This Cherry Bread Pudding aims to evoke that same warmth, with the delightful tartness of cherries adding a bright twist to a classic favorite.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 1 hour 30 minutes
• Total Time: 1 hour 50 minutes
• Servings: 12
• Yield: 1 large casserole
• Dietary Type: Not specified

Ingredients

• 1/4 lb dried tart cherries
• 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)

Equipment Needed

• 2-quart saucepan
• Shallow 3-quart casserole dish
• Large bowl
• Wire whisk or fork
• Measuring cups and spoons
• Knife
• Cutting board
• Oven
• Aluminum foil (optional)

Instructions

1. In a 2-quart saucepan over high heat, combine the dried cherries and 3/4 cup of water. Bring to a boil.
2. Once boiling, reduce the heat to low, cover the saucepan, and simmer for 10 minutes, or until the cherries are tender and plump. This step rehydrates the cherries and infuses them with moisture, making them juicy and flavorful in the final dish.
3. While the cherries are simmering, prepare the casserole dish. Grease a shallow 3-quart casserole dish thoroughly. This will prevent the bread pudding from sticking to the bottom.
4. Cut the Italian bread into 1-inch-thick slices. Using day-old bread is ideal, as it soaks up the custard better without becoming mushy.
5. In a very large bowl, using a wire whisk or fork, thoroughly mix together the low-fat milk, light brown sugar, vanilla extract, ground cinnamon, and egg substitute. Ensure the brown sugar is fully dissolved for a smooth and even custard.
6. Drain the simmered cherries, but don’t discard the liquid! Add the flavorful cherry liquid to the egg mixture. Set the plumped cherries aside for later.
7. Add the bread slices to the egg mixture. Let them soak for 10 minutes, carefully turning the slices occasionally to ensure even soaking. The goal is to fully saturate the bread without making it fall apart.
8. Preheat your oven to 350 degrees F (175 degrees C). Make sure the oven is fully heated before placing the bread pudding inside, as consistent temperature is crucial for proper baking.
9. Arrange enough of the soaked bread slices in the bottom of the prepared casserole dish in a single layer, pushing the slices together to cover the bottom. This forms the foundation of the bread pudding.
10. Sprinkle all but 1/4 cup of the cherries evenly over the bread in the casserole.
11. Arrange the remaining bread slices on top, overlapping the slices to fit. This creates the top layer of the pudding.
12. Pour any egg mixture remaining in the bowl over the bread in the casserole. This ensures that every slice of bread is coated in the custard.
13. Bake the bread pudding for 1 hour and 30 minutes, or until a knife inserted into the center comes out clean. To prevent the top from browning too quickly, cover the casserole loosely with aluminum foil during the last 10 to 15 minutes of baking.
14. Once baked, remove the bread pudding from the oven and top with the reserved 1/4 cup of cherries.
15. If desired, sprinkle with confectioners’ sugar before serving.
16. Serve the Cherry Bread Pudding warm. It can also be refrigerated and served cold later.

Expert Tips & Tricks

• For extra flavor: Consider adding a tablespoon of almond extract to the egg mixture. It complements the cherry flavor beautifully.
• To prevent a soggy bottom: Make sure your bread is slightly stale. If you’re using fresh bread, you can lightly toast it in the oven before soaking it in the custard.
• Make-ahead option: Assemble the bread pudding a day ahead, cover, and refrigerate. This allows the bread to fully absorb the custard, resulting in a richer flavor and more uniform texture. Simply bake as directed the next day, adding an extra 10-15 minutes to the baking time if necessary.
• Customize your cherries: If you can’t find dried tart cherries, you can use frozen or fresh pitted cherries. If using frozen, thaw and drain them before adding them to the recipe. If using fresh, you may want to add a touch of sugar to balance their tartness.

Serving & Storage Suggestions

Serve this delightful Cherry Bread Pudding warm, straight from the oven, for the ultimate comforting experience. A dusting of confectioners’ sugar adds a touch of elegance. It’s also delicious served cold, making it a perfect make-ahead dessert.

Leftover bread pudding can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave individual portions for 30-60 seconds, or bake the entire casserole at 350 degrees F (175 degrees C) for 15-20 minutes, or until warmed through.

While it’s best enjoyed fresh, you can freeze individual portions of the bread pudding for up to 2 months. Thaw overnight in the refrigerator before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	215.7 kcal	N/A
Calories from Fat	29 g	N/A
Total Fat	3.3 g	5%
Saturated Fat	1.2 g	6%
Cholesterol	6.4 mg	2%
Sodium	281.9 mg	11%
Total Carbohydrate	35.5 g	11%
Dietary Fiber	1.1 g	4%
Sugars	21 g	N/A
Protein	10.5 g	21%

Variations & Substitutions

• Dairy-Free Bread Pudding: Substitute the low-fat milk with almond milk, soy milk, or oat milk. Ensure the egg substitute is also suitable for dairy-free diets.
• Gluten-Free Bread Pudding: Use a gluten-free bread loaf instead of Italian bread. Many excellent gluten-free bread options are available in supermarkets or specialty bakeries.
• Spiced Bread Pudding: Add a pinch of nutmeg, ginger, or cloves to the custard mixture for a warming, spiced flavor.
• Other Fruit Options: Experiment with other dried fruits, such as cranberries, raisins, or apricots, or combine a mix of your favorites. Fresh berries can also be added after baking for a vibrant touch.

FAQs (Frequently Asked Questions)

Q: Can I use regular milk instead of low-fat milk?
A: Yes, you can use regular milk or even whole milk for a richer, creamier bread pudding.

Q: Can I use eggs instead of egg substitute?
A: Yes, you can substitute the egg substitute with 3-4 large eggs, depending on their size. Whisk them well before adding to the other ingredients.

Q: How do I know when the bread pudding is done?
A: The bread pudding is done when a knife inserted into the center comes out clean. The top should be golden brown and slightly puffed.

Q: Can I make this bread pudding in individual ramekins?
A: Yes, you can bake the bread pudding in individual ramekins. Reduce the baking time to about 45-55 minutes, or until a knife inserted into the center comes out clean.

Q: What can I serve with Cherry Bread Pudding?
A: This Cherry Bread Pudding is delicious on its own, but it also pairs well with a dollop of whipped cream, a scoop of vanilla ice cream, or a drizzle of warm custard sauce.

Final Thoughts

This Cherry Bread Pudding is more than just a recipe; it’s an invitation to create a warm, comforting memory. The sweet-tart cherries, the soft, custardy bread, and the comforting aroma of cinnamon and vanilla combine to create a truly special dessert. So, gather your ingredients, preheat your oven, and prepare to indulge in a slice of pure bliss. I encourage you to try this recipe and make it your own by adding your personal touch. Feel free to share your feedback and variations – I’d love to hear how it turns out for you! Enjoy!