This Cherry Bread Pudding is a simple, delicious dessert made with leftover biscuits soaked in a creamy custard, layered with cherry pie filling and finished with an optional scoop of vanilla ice cream.
Easy Bread Pudding Recipe
This warm cherry bread pudding is cozy and comforting — perfect for crisp evenings or anytime you want a homey dessert. The biscuits soak up a sweet custard, becoming tender while the cherry pie filling adds bright, fruity flavor. Serve it warm, and add a scoop of vanilla ice cream for a classic contrast of hot and cold.
If you enjoy cherry desserts, you might also like variations that use other cherry-based treats or fillings to change the flavor profile while keeping the same easy method.
Key Ingredients You’ll Need
- Biscuits: Leftover biscuits a few days old work best — they soak up the custard without turning to mush.
- Cherry Pie Filling: Canned pie filling is convenient, or use a homemade cherry filling if you prefer.
- Half-and-half: Makes the custard rich and moist; you can substitute milk if desired.
How To Make Cherry Bread Pudding
Step 1. Preheat the oven to 350°F (175°C). Grease an 8×8-inch baking dish with nonstick spray. Break the biscuits into pieces and spread them in the prepared dish. Dot half of the cherry pie filling across the biscuits.
Step 2. In a large bowl whisk together the half-and-half, eggs, brown sugar and vanilla. Pour this custard over the biscuits and let it sit for about 10 minutes so the pieces can absorb the liquid. Gently press the biscuits to ensure even soaking.
Step 3. Bake for 40 minutes, or until the custard is set and the top is lightly golden. Remove from the oven and spoon the remaining cherry pie filling over the hot pudding. Serve warm, with vanilla ice cream if you like.
Variations & Substitutions For Biscuit Bread Pudding
Customize this recipe easily to suit your pantry or taste:
- Swap the cherry filling for blueberry, apple, strawberry or any favorite pie filling.
- Use whole milk instead of half-and-half for a lighter custard.
- Replace brown sugar with white sugar if you prefer a less caramel flavor and slightly sweeter result.
- Add chopped nuts such as almonds or pecans for a crunchy contrast.
Tips & Tricks
- Store leftovers in an airtight container in the refrigerator.
- Keep refrigerated up to 4 days for best quality.
- Reheat individual portions in the microwave for 30 seconds to 1 minute until warm — the pudding is best served warm.
More Bread Pudding Recipes:
- Bourbon Donut Bread Pudding
- Banana Bread Pudding (Slow Cooker)
- Caramel Apple Bread Pudding
- Pecan Pie Bread Pudding
Cherry Bread Pudding
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Ingredients
- 8 biscuits cooked leftover, best if they are a few days old
- 1 can cherry pie filling
- 2 cups half and half
- 4 eggs
- 1 cup brown sugar soft; use white sugar if you prefer a sweeter, less caramel flavor
- 2 tsp vanilla extract
Toppings
- Vanilla ice cream optional
Instructions
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Preheat the oven to 350°F. Grease an 8×8-inch baking dish. Break up the biscuits and place them in the dish.
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Place dollops of half the cherry pie filling over the biscuits. In a large bowl, whisk together the half-and-half, eggs, brown sugar and vanilla. Pour the custard over the biscuits and let sit 10 minutes so they soak up the mixture. Gently press the biscuits to ensure even absorption.
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Bake for 40 minutes until set and lightly golden. Remove from the oven, spoon the remaining cherry pie filling on top, and serve warm with vanilla ice cream if desired.
Last Step:
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