Cherry Bread Pudding (Chriesibragel)

Cherry Bread Pudding (chriesibragel) Recipe

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Vicki Butts (lazyme)


Switzerland is rich in cherry orchards. Superb chriesi, or cherries, harvested each year in June or July, find their way into Swiss candy, cakes, puddings, pies, and preserves.

From Easy Menu Cooking the Swiss Way.


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15 Min
40 Min


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  • 3 1/2 Tbsp
    unsalted butter or margarine
  • 2 Tbsp
    white sugar
  • 1/4 c
    white sugar
  • 4 slice
    white bread, toasted
  • 1 1/2 c
    hot milk
  • 3
  • 1/3 c
    finely ground hazelnuts or walnuts
  • 1 dash(es)
  • 1 Tbsp
    fresh lemon juice
  • 1 Tbsp
    grated lemon peel
  • 1 16-ounce can(s)
    canned dark sweet pitted cherries, drained (reserve 4 cherry halves for topping)
  • 1 c
    heavy cream, whipped (for topping)

How to Make Cherry Bread Pudding (Chriesibragel)


  1. Preheat oven to 350F.
  2. Grease a medium-sized round casserole dish with 1/2 tablespoon butter.
  3. Sprinkle dish lightly with 2 tablespoons sugar.
  4. Cut toasted bread into small cubes and place into a large bowl.
  5. Add hot milk and remaining butter and beat until smooth.
  6. Add remaining ingredients (except cream), blending well.
  7. Pour mixture into prepared baking dish and bake for 40 minutes.
  8. Remove from oven and allow to cool slightly.
  9. Serve warm.
  10. Top each serving with whipped cream and garnish with a cherry half.

Printable Recipe Card

About Cherry Bread Pudding (Chriesibragel)

Course/Dish: Fruit Desserts
Main Ingredient: Fruit
Regional Style: Eastern European

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