Cherry Bread Pudding

Lynnda Cloutier


My husband loves cherries, and he's gonna love this one!


★★★★★ 1 vote



  • ·
    8 oz. french bread, cut into 1 inch cubes
  • ·
    6 t. cherry preserves
  • ·
    1 can nonfat evaporated milk, 12 oz
  • ·
    1 1/4 cups 2 % milk
  • ·
    1/4 cup honey
  • ·
    1/4 cup egg substitute, such as egg beaters
  • ·
    1/4 t. pure almond extract
  • ·
    6 t. cherry preserves
  • ·
    crème fraiche, optional

How to Make Cherry Bread Pudding


  1. Preheat oven to 350. Coat six 8 oz. ramekins with nonstick cooking spray. Divide bread cubes among the ramekins to fill halfway and top each with 1 t. preserves. Divide remaining bread cubes among ramekins and fill the top. Whisk together evaporated milk, 2 % milk, honey, egg substitute, and almond extract in large glass measuring cup. Pour 1/2 cup liquid over bread cubes in each ramekin. Press bread cubes into liquid; top with 1 T. preserves. Bake puddings until bread is lightly toasted and liquid is absorbed, about 35 minutes. Let puddings stand 15 minutes before serving with a dollop of crème fraiche.
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About Cherry Bread Pudding

Course/Dish: Fruit Desserts

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