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.