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Cherry Almond Bread Pudding : Cherry Almond Bread Pudding You Will Adore

Cherry Almond Bread Pudding

A comforting dessert that transforms day-old bread into a rich, creamy treat packed with cherries and almonds.
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Prep Time 30 minutes
Cook Time 55 minutes
Soaking Time 20 minutes
Total Time 1 hour 25 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Bread
  • 6 cups day old or stale bread cut or torn into 1 inch cubes
Cherries
  • 1 ½ cups pitted cherries (fresh or frozen)
Almonds
  • ½ cup sliced or slivered almonds toasted, plus extra for topping
Milk and Cream
  • 2 cups whole milk
  • 1 cup heavy cream
Eggs
  • 4 large eggs lightly beaten
Sweeteners
  • ¾ cup granulated sugar
Flavoring
  • 2 tsp pure vanilla extract
  • ½ tsp almond extract optional
Spices
  • ½ tsp ground cinnamon
  • ¼ tsp salt
Butter
  • 2 tbsp unsalted butter melted, plus more for greasing the dish

Equipment

  • 8x8 inch baking dish
  • Baking sheet
  • - Mixing bowls
  • - Whisk
  • - Measuring cups and spoons

Method
 

  1. Preheat your oven to 350°F (175°C). Generously grease an 8x8 inch baking dish or a similar 2 quart casserole dish with butter. Place your cubed bread in a large bowl.
  2. If your almonds aren't toasted yet, spread them on a baking sheet and toast in the preheating oven for 5 to 7 minutes, or until fragrant and lightly golden. Watch them closely, as they can burn quickly!
  3. Sprinkle half of the toasted almonds and all the cherries over the bread cubes and gently toss to distribute them evenly. Then, pour this mixture into your prepared baking dish and spread it in an even layer.
  4. In the same large bowl, whisk together the eggs and granulated sugar until they are pale and well combined.
  5. Slowly whisk in the whole milk, heavy cream, melted butter, vanilla extract, almond extract (if using), cinnamon, and salt. Continue whisking until everything is smooth and fully incorporated.
  6. Slowly and evenly pour the custard mixture over the bread in the baking dish. Make sure to cover all the bread. Gently press down on the bread with the back of a spoon to help it absorb the liquid. Let the dish sit at room temperature for at least 20 to 30 minutes.
  7. Sprinkle the remaining toasted almonds over the top of the pudding. Place the dish in the preheated oven and bake for 45 to 55 minutes. You’ll know it’s done when the center is set and the top is beautifully golden brown and slightly puffed.
  8. Let the bread pudding cool for at least 10 to 15 minutes before serving. This allows the custard to firm up a bit more, making it easier to slice and serve.

Nutrition

Calories: 320kcalCarbohydrates: 45gProtein: 8gFat: 12gSaturated Fat: 6gCholesterol: 120mgSodium: 180mgPotassium: 180mgFiber: 2gSugar: 25gVitamin A: 250IUVitamin C: 2mgCalcium: 120mgIron: 1.2mg

Notes

This dish is a perfect way to use up stale bread and make it into something special. The combination of cherries and almonds creates a delightful flavor profile that makes this bread pudding an ideal fall dessert.
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