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
Scale
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.
