When I was a little girl, my grandmother use to make bread pudding from time to time. It wasn’t fancy. It had raisins, cinnamon and bread, but it was delicious. Recently, I found myself craving this dessert again. I saw a lot of recipes online that seemed like they could be it, but had one “weird” ingredient or another. I took parts of various recipes until I got it the way I remembered it. I didn’t use raisins this time, but that’s because I added the cherry sauce. The hubster had purchased fresh cherries for me when I made my disastrous Coke Salad, and I was determined to make something with them. Oddly enough, I had never cooked with fresh cherries before this. I was happy with how the sauce turned out too. It was thick, but not overly so and the cherries tasted amazing, warmed up and drizzled over the bread pudding. Drooling yet? Let’s get cooking this Basic Bread Pudding With Homemade Cherry Sauce ! Please note that the cherry sauce recipe was taken from Add a Pinch. Be sure to stop by her site and say hello! Thanks for such an easy and delicious cherry sauce recipe, Robyn!
What You Need:
For the Bread Pudding:
- 4 cups of dry/stale bread torn into pieces. I used about 8 slices of plain white bread that I left out overnight
- 2 cups of milk
- 1/4 cup of butter
- 2 eggs, beaten with a fork
- 1/2 cup of sugar
- 1 tsp cinnamon
- 1 teaspoon vanilla extract
For the Cherry Sauce:
- 2 cups of pitted cherries
- 2 tablespoons of water
- 2 tablespoons of butter
- 2 tablespoons of sugar
- 2 TEAspoons of corn starch
- If you haven’t already, tear your bread up into little cubes. Place in the bottom of a baking dish. I used a Pampered Chef 9×9 stoneware pan. Using a smaller container will get you thicker pudding!
- Beat the eggs with a fork in a separate bowl.
- Add in the sugar, vanilla, milk and butter, cinnamon
- Pour the mixture over the bread. It won’t look too pretty, but don’t worry!
- bake in the oven at 350 degrees for about 45 minutes. The pudding will be done with the top of the pudding is toasty! If you’re using a stoneware pan like I did, it might take a little bit longer.
- The pudding will “deflate” as it cools. That’s normal. I would imagine you could make this dish lighter by using different bread, 1% milk, etc etc. I just haven’t tried it yet.
- While your pudding is baking, pit (and stem) 2 cups of cherries.
- Add to saucepan on the stove along with the rest of the ingredients over medium heat.
- Bring to boil for two to three minutes
- Stir occasionally to keep from sticking to the pan. Turn heat down and let simmer for another 2 or so minutes.
- All done! Enjoy your sauce! It tastes better warmed up, but I ate it cold as well. I liked it either way.
It’s definitely not a “diet” recipe, but everything in moderation, right? This recipe would also be good with the usual raisins. I’ve also wanted to try it with dried cherries or craisins. Let me know how it turns out for you. If you like it, please Pin it to Pinterest or share on Facebook using the social media buttons at the bottom of this post! The more you share, the faster the blog grows. Thanks for reading and until next time, happy crafting!