Cherry Bread Pudding

Prep time: 20 minutes
Stand time: 2 to 8 hours
Cook time: 30 to 35 minutes



  • 3 1/3 cups half & half
  • 1 cup sugar
  • 1 teaspoon each: vanilla and almond extracts
  • 4 eggs
  • 8 cups (1-inch cubes) Challah or other sweet, eggy bread, lightly toasted
  • 1 (15-oz.) can pitted sweet cherries, well drained
  • 3 to 4 tablespoons coarse sugar


Cooking Directions:

Whisk together half & half, sugar, extracts and eggs until well mixed. Place in a 13 X 9-inch baking dish and add bread cubes. Stir lightly and push cubes down to coat completely with mixture; cover and refrigerate for 2 to 8 hours. Preheat oven to 325°F and lightly butter eight to 10 small (about 1 cup) ramekins. Fold cherries into bread mixture and spoon into ramekins; sprinkle with coarse sugar. Place on a baking sheet and cook for 30 to 35 minutes or until puffed and golden brown.



Makes 8 to 10 servings.