The aroma of toasted almonds mingles with sweet cherries and warm vanilla as this bread pudding bakes to golden perfection. Custardy on the inside with crispy edges, each spoonful delivers a symphony of textures and flavors that transforms day-old bread into an elegant dessert. This make-ahead favorite elevates the humble bread pudding into something truly special.
Why You’ll Love This Recipe
- Ready in under an hour with just 10 minutes of hands-on prep time
- Perfect way to use up stale bread while creating an impressive dessert
- Make it the night before and bake fresh when guests arrive
- Satisfies a crowd without breaking the bank — serves 8-10 generously
- The almond-cherry combination feels fancy but requires zero special skills
Pro Tips
- Use bread that’s 2-3 days old for the best texture — fresh bread gets too soggy. If your bread is fresh, cube it and toast in a 300°F oven for 10 minutes before using.
- Toast the almonds before adding them to intensify their flavor and create a beautiful contrast with the soft custard. Watch them closely — they burn quickly.
- Let the bread soak in the custard mixture for at least 15 minutes before baking. This ensures every cube is saturated and creates that signature creamy interior.
- For extra crispy edges, brush the top with melted butter halfway through baking. The contrast between the crunchy top and custardy center is what makes this dessert memorable.
Almond Cherry Vanilla Bread Pudding
Ingredients
Method
- Preheat your oven to 350°F (175°C). Butter a 9×13-inch baking dish generously and set aside.
- Spread the bread cubes in the prepared dish. Scatter the chopped cherries and toasted almonds evenly over the bread.
- In a large mixing bowl, whisk together the eggs, milk, heavy cream, sugar, vanilla extract, almond extract, cinnamon, and salt until smooth and well combined.
- Pour the custard mixture evenly over the bread, pressing down gently with a spatula to ensure all pieces are submerged. Let it soak for 15-20 minutes, pressing down occasionally.
- Drizzle the melted butter over the top of the pudding, distributing it as evenly as possible.
- Bake for 45-50 minutes, until the top is golden brown and the center is set but still slightly jiggly. A knife inserted in the center should come out with only moist crumbs.
- Remove from the oven and let cool for 10 minutes before serving. The pudding will continue to set as it cools.
Frequently Asked Questions
Can I use frozen cherries instead of fresh or dried?
Yes, frozen cherries work beautifully. Thaw them completely and drain excess liquid before folding into the bread mixture. If using fresh, pit and halve them first.
What type of bread works best for this pudding?
Challah, brioche, or French bread are ideal because they absorb custard well without falling apart. Avoid soft sandwich bread, which becomes mushy. Day-old croissants also create an incredibly rich version.
Can I substitute the almonds with another nut?
Absolutely. Pecans or walnuts complement the cherries beautifully. You can also use a combination of nuts for more complexity. Keep the total amount the same and toast them regardless of which type you choose.
How do I know when the bread pudding is fully baked?
The center should be set but still slightly jiggly, and a knife inserted in the middle should come out with only moist crumbs, not liquid custard. The internal temperature should reach 170°F.
Storage & Serving
Store leftovers covered in the refrigerator for up to 4 days. Reheat individual portions in the microwave for 30-45 seconds or the entire dish in a 300°F oven until warmed through. Serve warm with a drizzle of heavy cream, a scoop of vanilla ice cream, or a dusting of powdered sugar. This dessert is equally delicious at brunch or as an after-dinner treat with coffee.
Give this recipe a try for your next gathering — the combination of cherries, almonds, and vanilla will have everyone asking for seconds.