If you’re looking to turn simple leftovers into an absolute showstopper, this Cherry Bread Pudding with Vanilla Ice Cream Recipe is your new best friend in the kitchen. Imagine soft, buttery biscuits soaked in a creamy, spiced custard, studded with vibrant bursts of cherry pie filling, and finished off with a scoop of velvety vanilla ice cream melting over the warm dessert. This comforting dish is perfectly balanced between fruity tang and sweet creaminess, making it a must-try for anyone who loves cozy, nostalgic desserts with a fresh twist.
Ingredients You’ll Need
Every ingredient in this Cherry Bread Pudding with Vanilla Ice Cream Recipe has a role to play, creating layers of flavor and texture that make each bite so satisfying. These simple staples come together in perfect harmony to bring warmth, sweetness, and richness that turn humble leftovers into a decadent treat.
- 8 biscuits (preferably a few days old): Using day-old biscuits ensures they soak up the custard beautifully without turning mushy.
- 1 can cherry pie filling: Adds juicy bursts of tart and sweet fruit that contrast wonderfully with the creamy custard.
- 2 cups half and half: This creamy base enriches the custard, giving the pudding a luscious texture.
- 4 eggs: Eggs bind the custard, providing structure and a velvety mouthfeel.
- 1 cup brown sugar: The soft brown sugar lends a subtle caramel flavor; you can swap with white sugar if you prefer a sweeter finish.
- 2 teaspoons vanilla extract: Vanilla adds a warm, aromatic depth that pairs perfectly with the cherries and custard.
- Vanilla ice cream (optional): The cool, creamy topping elevates every spoonful, melting over the warm pudding in pure bliss.
How to Make Cherry Bread Pudding with Vanilla Ice Cream Recipe
Step 1: Prep the Oven and Biscuits
First things first, preheat your oven to 350 degrees Fahrenheit and grease an 8×8 baking dish with spray oil. Take those biscuits and break them apart into bite-sized chunks, distributing them evenly in the baking dish. Using slightly stale biscuits is key here—they hold their shape better and soak up the custard perfectly without turning soggy.
Step 2: Layer in the Cherry Pie Filling and Custard
Now for the fun part—take half of your cherry pie filling and dollop it around randomly on top of the biscuit pieces. In a large bowl, whisk together the half and half, eggs, brown sugar, and vanilla extract until smooth and fragrant. Pour this luscious custard mixture over the biscuits and cherries, then let everything sit for ten minutes so the biscuits can soak up all those flavors. Gently press down on the biscuits to make sure they’re absorbing the custard evenly.
Step 3: Bake to Golden Perfection
Pop your baking dish into the preheated oven and bake for about 40 minutes. You’ll know it’s ready when the custard has set and the top is beautifully golden. When you pull it out, spoon the remaining cherry pie filling on top while the pudding is still warm. This final touch adds a juicy, glossy finish that’s as beautiful as it is delicious.
Step 4: Serve with Vanilla Ice Cream
The ultimate indulgence is to serve your warm cherry bread pudding with a generous scoop of vanilla ice cream. The contrast between the hot pudding and cold ice cream creates an irresistible experience that will have everyone asking for seconds.
How to Serve Cherry Bread Pudding with Vanilla Ice Cream Recipe
Garnishes
Though the pudding steals the show on its own, a sprinkle of toasted almonds or a light dusting of powdered sugar can add an elegant crunch or subtle sweetness. Fresh mint leaves also make a refreshing, colorful garnish that brightens each serving.
Side Dishes
This dessert pairs beautifully with a cup of freshly brewed coffee or a warm cup of chai tea. If you want to keep the meal light, a simple mixed greens salad with a vinaigrette works well before serving this rich treat.
Creative Ways to Present
For a fancy touch at your next dinner party, serve individual portions in small ramekins or even hollowed-out mini bread loaves. Layering the pudding in a clear glass trifle bowl also lets those gorgeous cherry swirls shine through, making it almost too pretty to eat.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (though it’s hard to imagine), cover the pudding tightly with plastic wrap or foil and refrigerate. It will keep well for up to 3 days while maintaining its flavor and texture.
Freezing
This Cherry Bread Pudding with Vanilla Ice Cream Recipe can be frozen, but it’s best to do so before adding the ice cream. Wrap it securely in foil and place in an airtight container; it will stay delicious for up to 2 months. When you’re ready, thaw overnight in the fridge before reheating.
Reheating
To bring this dessert back to life, warm individual servings in the microwave for about 30 seconds or place the entire dish in a 325-degree oven covered with foil for 15-20 minutes. Top with fresh ice cream right before serving to recapture that amazing hot-and-cold contrast.
FAQs
Can I use other types of bread instead of biscuits?
Absolutely! While biscuits provide a buttery richness, sturdier breads like challah, brioche, or even thick white sandwich bread work beautifully and soak up the custard well.
Is there a substitute for half and half?
You can use whole milk or heavy cream depending on the richness you want. Whole milk will lighten the dessert, while heavy cream will make it extra decadent.
Can I make this recipe dairy-free?
Yes! Swap half and half for a non-dairy milk like coconut or almond milk and opt for dairy-free ice cream to keep it creamy without the dairy.
How sweet is this dessert? Can I adjust the sugar?
The brown sugar adds a nice caramel note without being overly sweet, but you can tweak the amount or switch to white sugar if you prefer it sweeter. Just keep in mind the cherry pie filling is already sweet.
Is it necessary to let the biscuits soak before baking?
Yes, allowing the biscuits to soak ensures they fully absorb the custard, resulting in a moist, tender pudding rather than a dry one. Ten minutes is perfect for this step.
Final Thoughts
I can’t recommend this Cherry Bread Pudding with Vanilla Ice Cream Recipe enough for cozy nights or special occasions when you want a dessert that feels both nostalgic and indulgent. It’s a wonderful way to breathe new life into leftover biscuits and create memories around the table. Give it a try—you’ll be so happy you did!
Print
Cherry Bread Pudding with Vanilla Ice Cream Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 6 servings (6 slices)
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delicious and comforting Cherry Bread Pudding made with leftover biscuits, cherry pie filling, and a creamy egg custard, baked to golden perfection. This easy dessert is perfect for using up stale biscuits and is best served warm with vanilla ice cream.
Ingredients
Bread Pudding Base
- 8 cooked leftover biscuits (best if a few days old)
- 1 can cherry pie filling
Custard Mixture
- 2 cups half and half
- 4 large eggs
- 1 cup brown sugar (soft; can substitute with white sugar for sweeter taste)
- 2 tsp vanilla extract
- Vanilla ice cream for serving
Optional
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease an 8×8 inch baking dish with cooking spray to prevent sticking. Break up the leftover biscuits into bite-sized pieces and spread them evenly in the prepared dish.
- Add Cherry Filling: Spoon half of the cherry pie filling in dollops randomly over the biscuits to disperse the cherries throughout the pudding.
- Make Custard and Soak: In a large mixing bowl, whisk together the half and half, eggs, brown sugar, and vanilla extract until smooth and fully combined. Pour this custard mixture evenly over the biscuits and cherries in the baking dish. Let the mixture sit for about 10 minutes so the biscuits absorb the custard well. Gently press down the biscuit pieces occasionally to help them soak up the liquid.
- Bake the Pudding: Place the baking dish in the preheated oven and bake for 40 minutes or until the custard is set and the top is lightly golden.
- Finish and Serve: Remove the bread pudding from the oven. Spoon the remaining cherry pie filling evenly over the top. Serve warm, optionally topped with a scoop of vanilla ice cream for extra indulgence.
Notes
- Use day-old or stale biscuits for the best texture, as fresh biscuits may become too mushy.
- You can substitute half and half with whole milk or heavy cream for a richer pudding.
- Feel free to swap the cherry pie filling with other fruit fillings like blueberry or apple.
- For a crispier top, broil the bread pudding for 1-2 minutes at the end of baking, watching carefully to avoid burning.
- This dessert keeps well refrigerated for up to 3 days and can be reheated in the oven or microwave.
