Introduction: Craving a Sweet, Cozy Dessert?
Want a warm, comforting dessert that’s perfect for family gatherings, holidays, or a sweet treat at home? Cherry Upside-Down Bread Pudding is the ultimate recipe! This slow-cooker dessert transforms simple white bread into a rich, custardy pudding layered with tart cherry pie filling and studded with chocolate chips. With a hint of cinnamon and vanilla, it’s a delightful twist on classic bread pudding. Ready to create a delicious, crowd-pleasing dessert? Let’s dive into this tasty recipe!
Overview: Why Cherry Upside-Down Bread Pudding Is Special
Cherry Upside-Down Bread Pudding is a decadent, homestyle dessert that combines fruity, chocolatey, and custardy flavors. The slow-cooker method makes it stand out. Here’s why it’s so special:
- Time Requirement: About 20 minutes prep, 2-4 minutes toasting bread, 10 minutes soaking, 2.75-3.25 hours cooking on Low, for a total of about 3-3.5 hours.
- Difficulty Level: Easy! Simple toasting, mixing, and slow-cooking steps make it great for beginners or busy cooks.
- Why It’s Unique: The “upside-down” twist comes from layering cherry pie filling at the bottom of the slow cooker, infusing the pudding with tart sweetness. Toasted white bread soaks up a creamy egg-milk mixture, while chocolate chips add bursts of richness. The slow cooker ensures a perfectly set, moist pudding without an oven, making it ideal for warm, comforting servings with optional whipped cream.
This recipe is sweet, versatile, and perfect for dessert lovers or fans of classic comfort food. Let’s get cooking!
Essential Ingredients
This recipe serves 8-10 and uses pantry staples for a rich dessert. Here’s what you’ll need for the original (1x) recipe:
- For the Bread Pudding:
- 1 loaf (16 ounces) sliced white bread
- 1 can (21 ounces) cherry pie filling
- 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 for Serving:
- Sweetened whipped cream
Why These Ingredients Matter
- White Bread: Soaks up the custard for a soft, pillowy texture.
- Cherry Pie Filling: Adds tart, fruity flavor and creates the “upside-down” layer.
- Butter and Sugar: Form a creamy, sweet base for the custard.
- Eggs: Bind the pudding and create a rich, custardy texture.
- Milk: Thins the custard for easy soaking.
- Cinnamon and Vanilla: Add warm, aromatic flavors.
- Chocolate Chips: Provide sweet, melty bursts.
- Whipped Cream: Optional for a creamy, cool topping.
Substitutions and Variations
- Bread: Swap with brioche, challah, or French bread (use 16 ounces).
- Cherry Pie Filling: Use blueberry, apple, or mixed berry pie filling.
- Butter: Replace with margarine or coconut oil for dairy-free.
- Sugar: Use brown sugar for a caramel-like flavor or reduce to 3/4 cup.
- Milk: Swap with whole milk, almond milk, or half-and-half.
- Eggs: Use 1-1/4 cups egg substitute for dietary needs.
- Chocolate Chips: Replace with white chocolate, butterscotch chips, or omit.
- Gluten-Free: Use gluten-free bread and ensure pie filling is gluten-free.
- Spiced Pudding: Add 1/4 teaspoon nutmeg or cloves to the custard.
- Nutty Twist: Stir in 1/2 cup chopped pecans or walnuts with chocolate chips.
Step-by-Step Instructions
Making Cherry Upside-Down Bread Pudding is simple, with quick bread prep, a creamy custard, and a slow-cooker finish. Follow these steps for a perfect dessert!
Step 1: Prep Your Ingredients
- Set out 1 loaf (16 ounces) sliced white bread.
- Measure 1 can (21 ounces) cherry pie filling, 1/2 cup softened butter, 1 cup sugar, 2 cups 2% milk, 1 teaspoon ground cinnamon, 1 teaspoon vanilla extract, 3/4 cup semisweet chocolate chips.
- Bring 5 large eggs to room temperature.
- Prepare sweetened whipped cream if using.
Tip: Soften butter at room temperature for 20-30 minutes; use room-temperature eggs for smoother mixing.
Step 2: Toast the Bread
- Arrange Bread: Place bread slices in a single layer on ungreased baking sheets.
- Broil: Preheat broiler. Broil bread 3-4 inches from heat until golden brown, 1-2 minutes per side, watching closely to avoid burning.
- Cool and Cut: Let bread cool, then cut into 1-inch cubes. Set aside.
Tip: Toast bread until lightly golden for better custard absorption; use a serrated knife for clean cubes.
Step 3: Prep the Slow Cooker
- Add Cherry Filling: Grease a 5- or 6-quart slow cooker with cooking spray. Spoon cherry pie filling evenly into the bottom.
Tip: Spread filling to cover the base; greasing prevents sticking.
Step 4: Make the Custard
- Cream Butter and Sugar: In a large bowl, use a hand mixer or whisk to cream softened butter and sugar until crumbly, about 2 minutes.
- Add Eggs: Add eggs one at a time, beating well after each addition until smooth.
- Mix Wet Ingredients: Beat in milk, cinnamon, and vanilla. The mixture may look curdled, which is normal.
- Add Bread and Chips: Gently fold in chocolate chips and bread cubes with a spatula. Let stand for 10 minutes to soften bread.
Tip: Stir gently to avoid breaking bread cubes; ensure bread is well-coated with custard.
Step 5: Slow Cook
- Transfer to Slow Cooker: Pour the bread-custard mixture over the cherry pie filling in the slow cooker, spreading evenly.
- Cook on Low: 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 2.75 hours; avoid lifting the lid often to maintain heat.
Step 6: Serve
- Cool Slightly: Let pudding cool for 5-10 minutes for easier scooping.
- Serve: Spoon warm pudding into bowls, ensuring some cherry filling is included. Top with sweetened whipped cream if desired.
Tip: Scoop from the bottom to get cherry filling; serve warm for the best texture.
Assembly: Building the Perfect Cherry Upside-Down Bread Pudding
Assembling Cherry Upside-Down Bread Pudding is all about layering fruity, custardy, and chocolatey elements for a comforting dessert. Here’s how to put it together:
- Toast Bread: Broil bread for a sturdy base.
- Layer Cherry Filling: Spread pie filling in the slow cooker.
- Make Custard: Mix a creamy egg-milk base with bread and chocolate chips.
- Slow Cook: Cook until set and custardy.
- Serve: Spoon with cherries and optional whipped cream.
Presentation Tips:
- Serve in deep bowls to showcase the cherry layer, topped with a dollop of whipped cream.
- Garnish with extra chocolate chips or a sprinkle of cinnamon for flair.
- Pair with a scoop of vanilla ice cream or a hot drink like coffee.
- Use a glass trifle dish for serving if transferring for a party vibe.
Serving Suggestions
Cherry Upside-Down Bread Pudding is versatile and perfect for a variety of occasions. Here are some ideas to enjoy it:
- Holiday Dessert: Serve after a festive meal with whipped cream or ice cream.
- Brunch Treat: Offer as a sweet dish with coffee or tea.
- Potluck Star: Bring in the slow cooker for a warm, shareable dessert.
- Cozy Night In: Pair with hot cocoa for a comforting treat.
- With Extras: Add a drizzle of caramel sauce or chopped nuts.
Storage and Make-Ahead Tips
Cherry Upside-Down Bread Pudding is great for leftovers or prep-ahead convenience. Here’s how to keep it fresh:
- Storing Leftovers:
- Cool completely, then store in an airtight container in the fridge for up to 4 days.
- Reheating: Reheat in a 350°F oven, covered, for 10-15 minutes, or microwave for 1-2 minutes.
- Make-Ahead Tips:
- Bread: Toast and cube bread up to 1 day ahead; store in an airtight container.
- Custard: Mix butter, sugar, eggs, milk, cinnamon, and vanilla up to 1 day ahead; refrigerate.
- Freezing: Freeze baked pudding for up to 2 months. Thaw in the fridge and reheat before serving.
Tip: Store whipped cream separately; reheat gently to maintain texture.
Recipe Variations
Cherry Upside-Down Bread Pudding is versatile and easy to customize. Here are some fun twists to try:
- Berry Pudding: Use mixed berry pie filling instead of cherry.
- Chocolate Overload: Increase chocolate chips to 1 cup or use milk chocolate.
- Gluten-Free: Use gluten-free bread and ensure pie filling is gluten-free.
- Dairy-Free: Swap butter with coconut oil, use almond milk, and omit whipped cream.
- Spiced Pudding: Add 1/2 teaspoon nutmeg or ginger to the custard.
- Nutty Pudding: Replace chocolate chips with 3/4 cup chopped pecans or almonds.
- Oven Option: Bake in a greased 9×13-inch dish at 350°F for 45-55 minutes.
Tip: Keep the cherry-chocolate-custard base for the signature flavor.
Conclusion: Savor Your Cherry Upside-Down Bread Pudding!
You’ve just made Cherry Upside-Down Bread Pudding—a warm, sweet, and comforting dessert that’s perfect for any occasion! This slow-cooker recipe is easy, versatile, and so delicious it’ll become a favorite for gatherings or cozy nights. Whether you top it with whipped cream or enjoy the cherry-chocolate combo, this pudding is sure to impress. Grab a spoon, dig into the custardy goodness, and enjoy the sweet-tart flavors. What’s your favorite bread pudding twist? Share your ideas in the comments, and happy cooking!
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Cherry Upside-Down Bread Pudding
Description
Want a warm, comforting dessert that’s perfect for family gatherings, holidays, or a sweet treat at home? Cherry Upside-Down Bread Pudding is the ultimate recipe! This slow-cooker dessert transforms simple white bread into a rich, custardy pudding layered with tart cherry pie filling and studded with chocolate chips
Ingredients
This recipe serves 8-10 and uses pantry staples for a rich dessert. Here’s what you’ll need for the original (1x) recipe:
- For the Bread Pudding:
- 1 loaf (16 ounces) sliced white bread
- 1 can (21 ounces) cherry pie filling
- 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 for Serving:
- Sweetened whipped cream
Why These Ingredients Matter
- White Bread: Soaks up the custard for a soft, pillowy texture.
- Cherry Pie Filling: Adds tart, fruity flavor and creates the “upside-down” layer.
- Butter and Sugar: Form a creamy, sweet base for the custard.
- Eggs: Bind the pudding and create a rich, custardy texture.
- Milk: Thins the custard for easy soaking.
- Cinnamon and Vanilla: Add warm, aromatic flavors.
- Chocolate Chips: Provide sweet, melty bursts.
- Whipped Cream: Optional for a creamy, cool topping.
Substitutions and Variations
- Bread: Swap with brioche, challah, or French bread (use 16 ounces).
- Cherry Pie Filling: Use blueberry, apple, or mixed berry pie filling.
- Butter: Replace with margarine or coconut oil for dairy-free.
- Sugar: Use brown sugar for a caramel-like flavor or reduce to 3/4 cup.
- Milk: Swap with whole milk, almond milk, or half-and-half.
- Eggs: Use 1-1/4 cups egg substitute for dietary needs.
- Chocolate Chips: Replace with white chocolate, butterscotch chips, or omit.
- Gluten-Free: Use gluten-free bread and ensure pie filling is gluten-free.
- Spiced Pudding: Add 1/4 teaspoon nutmeg or cloves to the custard.
- Nutty Twist: Stir in 1/2 cup chopped pecans or walnuts with chocolate chips.
Instructions
Step 1: Prep Your Ingredients
- Set out 1 loaf (16 ounces) sliced white bread.
- Measure 1 can (21 ounces) cherry pie filling, 1/2 cup softened butter, 1 cup sugar, 2 cups 2% milk, 1 teaspoon ground cinnamon, 1 teaspoon vanilla extract, 3/4 cup semisweet chocolate chips.
- Bring 5 large eggs to room temperature.
- Prepare sweetened whipped cream if using.
Tip: Soften butter at room temperature for 20-30 minutes; use room-temperature eggs for smoother mixing.
Step 2: Toast the Bread
- Arrange Bread: Place bread slices in a single layer on ungreased baking sheets.
- Broil: Preheat broiler. Broil bread 3-4 inches from heat until golden brown, 1-2 minutes per side, watching closely to avoid burning.
- Cool and Cut: Let bread cool, then cut into 1-inch cubes. Set aside.
Tip: Toast bread until lightly golden for better custard absorption; use a serrated knife for clean cubes.
Step 3: Prep the Slow Cooker
- Add Cherry Filling: Grease a 5- or 6-quart slow cooker with cooking spray. Spoon cherry pie filling evenly into the bottom.
Tip: Spread filling to cover the base; greasing prevents sticking.
Step 4: Make the Custard
- Cream Butter and Sugar: In a large bowl, use a hand mixer or whisk to cream softened butter and sugar until crumbly, about 2 minutes.
- Add Eggs: Add eggs one at a time, beating well after each addition until smooth.
- Mix Wet Ingredients: Beat in milk, cinnamon, and vanilla. The mixture may look curdled, which is normal.
- Add Bread and Chips: Gently fold in chocolate chips and bread cubes with a spatula. Let stand for 10 minutes to soften bread.
Tip: Stir gently to avoid breaking bread cubes; ensure bread is well-coated with custard.
Step 5: Slow Cook
- Transfer to Slow Cooker: Pour the bread-custard mixture over the cherry pie filling in the slow cooker, spreading evenly.
- Cook on Low: 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 2.75 hours; avoid lifting the lid often to maintain heat.
Step 6: Serve
- Cool Slightly: Let pudding cool for 5-10 minutes for easier scooping.
- Serve: Spoon warm pudding into bowls, ensuring some cherry filling is included. Top with sweetened whipped cream if desired.
Tip: Scoop from the bottom to get cherry filling; serve warm for the best texture.
FAQs
Q: Is Cherry Upside-Down Bread Pudding healthy?
A: It’s a treat with sugar, butter, and chocolate, but eggs and milk add protein. Use low-fat milk, reduce sugar to 3/4 cup, or pair with fruit to lighten it.
Q: Can I use stale bread?
A: Yes! Stale bread works well, but toasting ensures it holds up in the custard. Skip broiling if already dry.
Q: Why is my pudding soggy?
A: Underbaking or too much liquid can cause this. Cook until a knife comes out clean, and ensure bread is toasted.
Q: Can I cook this on High?
A: Yes, cook on High for 1.5-2 hours, checking for doneness. Low is better for even setting.
Q: Can I use a different pie filling?
A: Yes! Blueberry, apple, or peach pie filling works great; adjust sugar if filling is sweeter.
Q: Can I freeze Cherry Upside-Down Bread Pudding?
A: Yes! Freeze baked pudding for up to 2 months. Thaw in the fridge, reheat, and serve with fresh whipped cream.