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.


Recipe Summary

20 mins
1 hr 10 mins
40 mins
2 hrs 10 mins
6 servings


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

Cook's Notes:

Feel free to use another type of good-quality bread such as crusty French bread, sourdough, challah, etc.

Also, it's okay to substitute another type of milk; I'll even occasionally use half whole milk and half coconut milk.

Nutrition Facts

303 calories; protein 7.5g; carbohydrates 40.3g; fat 12.6g; cholesterol 138.1mg; sodium 345.1mg. Full Nutrition