Introduction: Craving a Sweet, Comforting Dessert with a Fruity Twist?
Ever wanted to transform simple bread into a warm, gooey dessert that’s bursting with cherry flavor? Cherry Upside-Down Bread Pudding is the perfect recipe! This slow-cooker dessert combines toasted bread, sweet cherry pie filling, and chocolate chips in a creamy, cinnamon-spiced custard. Ideal for cozy nights, holiday gatherings, or when you need an easy, crowd-pleasing treat, this pudding is pure comfort in a bowl. Ready to make a delicious, indulgent dessert with minimal effort? Let’s dive into this irresistible recipe!
Overview: Why Cherry Upside-Down Bread Pudding is Special
Cherry Upside-Down Bread Pudding is a delightful spin on classic bread pudding, with a fruity cherry base and a rich, custardy texture. It’s a slow-cooker dessert that’s easy to prep and perfect for sharing. Here’s why it’s so special:
- Time Requirement: About 20 minutes prep, 2.75-3.25 hours cooking on Low, for a total of around 3-3.5 hours (mostly hands-off).
- Difficulty Level: Easy! Perfect for beginners or anyone wanting a low-effort, high-flavor dessert.
- Why It’s Unique: The cherry pie filling creates a vibrant, fruity base, while chocolate chips add bursts of sweetness. The slow cooker ensures a soft, set pudding with minimal fuss, and toasting the bread adds a subtle crunch that elevates the texture.
This recipe is indulgent yet simple, versatile, and perfect for dessert lovers. Let’s get baking!
Essential Ingredients
This recipe serves 8-10 and uses everyday ingredients to create a rich, fruity dessert. Here’s what you’ll need for the original (1x) recipe:
- For the Bread Base:
- 1 loaf (16 ounces) sliced white bread
- 1 can (21 ounces) cherry pie filling
- For the Custard:
- 1/2 cup butter, softened
- 1 cup sugar
- 5 large eggs, room temperature
- 2 cups 2% milk
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 3/4 cup semisweet chocolate chips
- Optional Topping:
- Sweetened whipped cream
Why These Ingredients Matter
- White Bread: Soaks up the custard for a soft, pudding-like texture; toasting adds flavor.
- Cherry Pie Filling: Provides a sweet, tangy fruit layer that mimics an upside-down cake.
- Butter and Sugar: Create a creamy, sweet base for the custard.
- Eggs and Milk: Form a rich, custardy texture that binds the bread.
- Cinnamon and Vanilla: Add warm, aromatic notes to complement the cherries.
- Chocolate Chips: Bring bursts of sweetness and a touch of indulgence.
- Whipped Cream: Adds a light, creamy topping (optional but delicious).
Substitutions and Variations
- Bread: Swap white bread with brioche, challah, or whole wheat bread for different textures.
- Cherry Pie Filling: Use blueberry, apple, or mixed berry pie filling for a different fruit flavor.
- Butter: Replace with margarine or a dairy-free alternative for lactose-free.
- Milk: Use whole milk, almond milk, or oat milk for dietary preferences.
- Chocolate Chips: Substitute with white chocolate, butterscotch chips, or omit for a simpler pudding.
- Eggs: For egg-free, try a commercial egg replacer (texture may vary).
- Gluten-Free: Use gluten-free bread and check pie filling for additives.
- Lower Sugar: Reduce sugar to 3/4 cup or use a sugar-free cherry pie filling.
- Nutty Crunch: Add 1/2 cup chopped pecans or almonds with the chocolate chips.
Step-by-Step Instructions
Making Cherry Upside-Down Bread Pudding is simple, with the slow cooker doing most of the work. Follow these steps for a perfect dessert every time!
Step 1: Prep Your Ingredients
- Preheat the broiler.
- Grease a 5- or 6-quart slow cooker.
- Measure 1 can (21 ounces) cherry pie filling, 1/2 cup softened butter, 1 cup sugar, 5 large eggs (room temperature), 2 cups 2% milk, 1 teaspoon cinnamon, 1 teaspoon vanilla, and 3/4 cup semisweet chocolate chips.
Tip: Ensure eggs are at room temperature to blend smoothly with the custard.
Step 2: Toast the Bread
- Arrange Bread: Place slices from 1 loaf (16 ounces) white bread on ungreased baking sheets.
- Broil: Broil 3-4 inches from the heat until golden brown, 1-2 minutes per side. Watch closely to avoid burning.
- Cut Bread: Let bread cool, then cut into 1-inch pieces. Set aside.
Tip: Toasting adds flavor and helps the bread hold up in the custard.
Step 3: Assemble the Base
- Add Cherry Filling: Spoon 1 can cherry pie filling evenly into the greased slow cooker.
Tip: Spread the filling to cover the bottom for a consistent fruity layer.
Step 4: Make the Custard
- Cream Butter and Sugar: In a large bowl, beat 1/2 cup softened butter and 1 cup sugar until crumbly, about 2 minutes.
- Add Eggs: Add 5 eggs, one at a time, beating well after each addition.
- Mix Wet Ingredients: Beat in 2 cups 2% milk, 1 teaspoon ground cinnamon, and 1 teaspoon vanilla extract. The mixture may look curdled—this is normal.
- Add Bread and Chips: Gently stir in 3/4 cup semisweet chocolate chips and the toasted bread cubes. Let stand for 10 minutes to soften the bread.
Tip: Stir gently to avoid breaking the bread cubes too much.
Step 5: Cook in the Slow Cooker
- Transfer to Slow Cooker: Pour the bread-custard mixture over the cherry pie filling in the slow cooker.
- Cook: Cover and cook on Low for 2.75-3.25 hours, until the pudding is set and a knife inserted in the center comes out clean.
Tip: Check at 2.5 hours; cooking times vary by slow cooker.
Step 6: Serve
- Serve warm, scooping portions into bowls. Top with sweetened whipped cream if desired.
Assembly: Building the Perfect Cherry Upside-Down Bread Pudding
Assembling Cherry Upside-Down Bread Pudding is all about layering sweet and creamy elements for a comforting dessert. Here’s how to put it together:
- Create the Base: Spread cherry pie filling for a fruity, upside-down layer.
- Prep the Bread: Toast and cube bread to soak up the custard.
- Make the Custard: Blend a rich, cinnamon-spiced custard with chocolate chips.
- Slow Cook: Let the slow cooker transform the layers into a soft, set pudding.
Presentation Tips:
- Serve in bowls to showcase the cherry layer and gooey custard.
- Garnish with a dollop of whipped cream, a sprinkle of cinnamon, or extra chocolate chips.
- Pair with vanilla ice cream or fresh cherries for an extra treat.
- Use clear glass bowls or a trifle dish to highlight the colorful layers.
Storage and Make-Ahead Tips
Cherry Upside-Down Bread Pudding is great for leftovers or prepping ahead. Here’s how to keep it fresh:
- Storing Leftovers:
- Cool completely, then store in an airtight container in the fridge for up to 3 days.
- Reheating: Reheat in a 325°F oven, covered, for 10-15 minutes, or microwave for 1-2 minutes per serving.
- Make-Ahead Tips:
- Bread: Toast and cube bread up to 1 day ahead; store in an airtight container.
- Custard: Prepare the custard mixture (without bread) up to 1 day ahead; refrigerate and stir in bread before cooking.
- Freezing: Freeze cooked pudding in an airtight container for up to 2 months. Thaw in the fridge and reheat gently to avoid curdling.
Tip: Add a splash of milk when reheating to restore creaminess.
Recipe Variations
Cherry Upside-Down Bread Pudding is versatile and easy to customize. Here are some fun twists to try:
- Different Fruit: Use blueberry, apple, or peach pie filling for a new flavor.
- Chocolate Swap: Replace semisweet chips with white chocolate or peanut butter chips.
- Nutty Addition: Add 1/2 cup chopped walnuts or pecans for crunch.
- Spiced Up: Increase cinnamon to 1.5 teaspoons or add 1/4 teaspoon nutmeg.
- Gluten-Free: Use gluten-free bread and check pie filling for additives.
- Lower Sugar: Reduce sugar to 3/4 cup or use a sugar-free pie filling.
- Boozy Twist: Add 2 tablespoons bourbon or rum to the custard for an adult version.
Tip: Keep the cherry and chocolate combo for the classic upside-down vibe.
Conclusion: Savor Your Cherry Upside-Down Bread Pudding!
You’ve just made Cherry Upside-Down Bread Pudding—a warm, indulgent, and fruity dessert that’s perfect for any occasion! This slow-cooker recipe is easy, flavorful, and so versatile you can make it your own. Whether you top it with whipped cream or enjoy it as is, it’s sure to bring smiles. Scoop out a portion, savor the cherry-chocolate goodness, and enjoy the cozy comfort. What’s your favorite bread pudding topping? Share your ideas in the comments, and happy cooking!
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Cherry Upside-Down Bread Pudding
Description
Ever wanted to transform simple bread into a warm, gooey dessert that’s bursting with cherry flavor? Cherry Upside-Down Bread Pudding is the perfect recipe! This slow-cooker dessert combines toasted bread, sweet cherry pie filling, and chocolate chips in a creamy, cinnamon-spiced custard.
Ingredients
- For the Bread Base:
- 1 loaf (16 ounces) sliced white bread
- 1 can (21 ounces) cherry pie filling
- For the Custard:
- 1/2 cup butter, softened
- 1 cup sugar
- 5 large eggs, room temperature
- 2 cups 2% milk
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 3/4 cup semisweet chocolate chips
- Optional Topping:
- Sweetened whipped cream
Why These Ingredients Matter
- White Bread: Soaks up the custard for a soft, pudding-like texture; toasting adds flavor.
- Cherry Pie Filling: Provides a sweet, tangy fruit layer that mimics an upside-down cake.
- Butter and Sugar: Create a creamy, sweet base for the custard.
- Eggs and Milk: Form a rich, custardy texture that binds the bread.
- Cinnamon and Vanilla: Add warm, aromatic notes to complement the cherries.
- Chocolate Chips: Bring bursts of sweetness and a touch of indulgence.
- Whipped Cream: Adds a light, creamy topping (optional but delicious).
Substitutions and Variations
- Bread: Swap white bread with brioche, challah, or whole wheat bread for different textures.
- Cherry Pie Filling: Use blueberry, apple, or mixed berry pie filling for a different fruit flavor.
- Butter: Replace with margarine or a dairy-free alternative for lactose-free.
- Milk: Use whole milk, almond milk, or oat milk for dietary preferences.
- Chocolate Chips: Substitute with white chocolate, butterscotch chips, or omit for a simpler pudding.
- Eggs: For egg-free, try a commercial egg replacer (texture may vary).
- Gluten-Free: Use gluten-free bread and check pie filling for additives.
- Lower Sugar: Reduce sugar to 3/4 cup or use a sugar-free cherry pie filling.
- Nutty Crunch: Add 1/2 cup chopped pecans or almonds with the chocolate chips.
Instructions
Step 1: Prep Your Ingredients
- Preheat the broiler.
- Grease a 5- or 6-quart slow cooker.
- Measure 1 can (21 ounces) cherry pie filling, 1/2 cup softened butter, 1 cup sugar, 5 large eggs (room temperature), 2 cups 2% milk, 1 teaspoon cinnamon, 1 teaspoon vanilla, and 3/4 cup semisweet chocolate chips.
Tip: Ensure eggs are at room temperature to blend smoothly with the custard.
Step 2: Toast the Bread
- Arrange Bread: Place slices from 1 loaf (16 ounces) white bread on ungreased baking sheets.
- Broil: Broil 3-4 inches from the heat until golden brown, 1-2 minutes per side. Watch closely to avoid burning.
- Cut Bread: Let bread cool, then cut into 1-inch pieces. Set aside.
Tip: Toasting adds flavor and helps the bread hold up in the custard.
Step 3: Assemble the Base
- Add Cherry Filling: Spoon 1 can cherry pie filling evenly into the greased slow cooker.
Tip: Spread the filling to cover the bottom for a consistent fruity layer.
Step 4: Make the Custard
- Cream Butter and Sugar: In a large bowl, beat 1/2 cup softened butter and 1 cup sugar until crumbly, about 2 minutes.
- Add Eggs: Add 5 eggs, one at a time, beating well after each addition.
- Mix Wet Ingredients: Beat in 2 cups 2% milk, 1 teaspoon ground cinnamon, and 1 teaspoon vanilla extract. The mixture may look curdled—this is normal.
- Add Bread and Chips: Gently stir in 3/4 cup semisweet chocolate chips and the toasted bread cubes. Let stand for 10 minutes to soften the bread.
Tip: Stir gently to avoid breaking the bread cubes too much.
Step 5: Cook in the Slow Cooker
- Transfer to Slow Cooker: Pour the bread-custard mixture over the cherry pie filling in the slow cooker.
- Cook: Cover and cook on Low for 2.75-3.25 hours, until the pudding is set and a knife inserted in the center comes out clean.
Tip: Check at 2.5 hours; cooking times vary by slow cooker.
Step 6: Serve
- Serve warm, scooping portions into bowls. Top with sweetened whipped cream if desired.
FAQs
Q: Is Cherry Upside-Down Bread Pudding healthy?
A: It’s indulgent due to sugar, butter, and chocolate, but you can make it lighter by using low-fat milk, reducing sugar, or skipping chocolate chips. Serve with fruit for balance.
Q: Can I use stale bread instead of toasting?
A: Yes! Stale bread works well and absorbs custard nicely. Skip toasting if it’s already dry.
Q: How do I know when the pudding is done?
A: The pudding is set when a knife inserted in the center comes out clean, about 2.75-3.25 hours. It should be firm but moist.
Q: Can I make this in the oven?
A: Yes! Bake in a greased 9×13-inch dish at 350°F for 45-55 minutes, until set and golden.
Q: Can I use fresh cherries instead of pie filling?
A: Yes! Pit and cook 2 cups fresh cherries with 1/4 cup sugar and 1 tablespoon cornstarch until thickened, then use as the base.
Q: Can I freeze Cherry Upside-Down Bread Pudding?
A: Yes! Freeze in an airtight container for up to 2 months. Thaw in the fridge and reheat gently to maintain texture.