Description
Ever wondered how to transform everyday bread into a dessert that’s both nostalgic and indulgent? Picture savoring Cherry Upside-Down Bread Pudding, a warm, gooey delight with sweet cherry pie filling, creamy custard, and melty chocolate chips, all topped with a golden bread crust.
Ingredients
Each ingredient in Cherry Upside-Down Bread Pudding contributes to its rich, comforting flavor and texture. Substitutions make it adaptable to your pantry.
- Sliced White Bread (1 loaf, 16 oz): Forms the pudding’s base, soaking up custard. Substitution: French bread, brioche, or stale whole wheat bread.
- Cherry Pie Filling (21 oz can): Adds sweet-tart fruitiness. Substitution: Homemade cherry compote, blueberry pie filling, or apple pie filling.
- Butter (½ cup, softened): Creates a rich, creamy custard. Substitution: Margarine or coconut oil for dairy-free.
- Sugar (1 cup): Sweetens the custard. Substitution: Brown sugar or ¾ cup honey.
- Large Eggs (5, room temperature): Bind the custard for a smooth texture. Substitution: 1¼ cups egg substitute or flax eggs for egg-free (1 tbsp flaxseed + 3 tbsp water per egg).
- 2% Milk (2 cups): Adds creaminess to the custard. Substitution: Whole milk, almond milk, or oat milk for dairy-free.
- Ground Cinnamon (1 tsp): Brings warm, cozy flavor. Substitution: Nutmeg or pumpkin pie spice.
- Vanilla Extract (1 tsp): Enhances sweetness and aroma. Substitution: Almond extract or vanilla bean paste.
- Semisweet Chocolate Chips (¾ cup): Add melty, decadent pockets. Substitution: Milk chocolate chips, white chocolate chips, or dried cranberries.
- Sweetened Whipped Cream (optional): Adds a light, creamy topping. Substitution: Vanilla ice cream, yogurt, or coconut whipped cream.
Why These Ingredients Matter:
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- Bread and eggs create a classic pudding texture, rich and custardy.
- Cherry pie filling provides a vibrant, fruity base, mimicking an upside-down cake.
- Chocolate chips and cinnamon add indulgence and warmth, elevating the dessert.
- Slow cooking ensures even cooking and a moist, comforting result with minimal effort.
Instructions
Let’s make Cherry Upside-Down Bread Pudding with clear steps and tips to ensure it’s rich, custardy, and perfectly set.
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- Toast the Bread (5-7 minutes):
- Place 16 oz sliced white bread on ungreased baking sheets.
- Broil 3-4 inches from heat until golden brown, 1-2 minutes per side; let cool.
- Cut bread into 1-inch pieces and set aside. Tip: Watch closely during broiling to avoid burning; rotate sheets if needed for even toasting.
- Prep the Slow Cooker (2 minutes):
- Grease a 5- or 6-quart slow cooker with butter or cooking spray.
- Spoon 21 oz cherry pie filling evenly into the bottom of the slow cooker. Tip: Spread filling to cover the base for a consistent fruity layer when inverted.
- Make the Custard (5 minutes):
- In a large bowl, cream ½ cup softened butter and 1 cup sugar with a hand mixer or whisk until crumbly, about 2 minutes.
- Add 5 large eggs one at a time, beating well after each addition.
- Beat in 2 cups 2% milk, 1 tsp ground cinnamon, and 1 tsp vanilla extract (mixture may look curdled, which is normal). Tip: Ensure eggs are at room temperature to prevent curdling; mix thoroughly for a smooth custard.
- Combine Bread and Custard (10 minutes):
- Gently stir ¾ cup semisweet chocolate chips and bread pieces into the custard mixture.
- Let stand for about 10 minutes, stirring occasionally, until bread softens and absorbs custard. Tip: Fold gently to avoid breaking bread; ensure all pieces are coated.
- Assemble and Cook (3 minutes + 2.75-3.25 hours):
- Transfer bread mixture to the slow cooker, spreading evenly over the cherry layer.
- Cover and cook on low for 2.75-3.25 hours, until pudding is set and a knife inserted in the center comes out clean. Tip: Avoid lifting the lid during cooking to maintain heat; check at 2.75 hours for doneness.
- Serve (3 minutes):
- Serve warm, scooping portions (about ¾-1 cup each for 8-10 servings) into bowls, ensuring some cherry filling tops each serving.
- Optionally, top with sweetened whipped cream. Tip: Let cool slightly (5-10 minutes) for easier scooping and better flavor melding.
