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
Scale
- 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.