Cherry Bread Pudding

By Martha Rose Shulman

Updated June 22, 2015

  • Andrew Scrivani for The New York Times
Media 1 of 1
Total Time
1 hour, plus 2 hours' refrigeration
Rating
4(177)
Comments
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This is inspired by a recipe by the French baker Jacquy Pfeiffer, whose French Pastry School in Chicago is the only school of its kind in the country. Jacquy’s recipe, called a bettelmann, is a traditional Alsatian dish made with day-old brioche. This version, made with regular or whole-wheat bread, is not as rich.

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Ingredients

Yield:6 to 8 servings

  • 4 ounces stale white or whole-wheat bread, crusts removed (weigh after removing crusts)

  • 1 cup low-fat milk (2 percent)

  • 1 teaspoon vanilla extract

  • Softened butter for the baking dish

  • 3 eggs, separated

  • 50 grams (½ cup) almond flour

  • ½ teaspoon cinnamon

  • 2 tablespoons mild honey, like clover

  • ¼ cup sugar

  • ¾ pound cherries, pitted

  • 2 tablespoons sliced almonds, lightly toasted

OPTIONAL

  • 1 teaspoon kirsch (optional)

Ingredient Substitution Guide
Nutritional analysis per serving (6 to 8 servings)

27 grams carbs; 65 milligrams cholesterol; 203 calories; 2 grams monosaturated fat; 1 gram polyunsaturated fat; 2 grams saturated fat; 8 grams fat; 3 grams fiber; 101 milligrams sodium; 7 grams protein; 19 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Cut the bread into ¾-inch squares. Combine the milk and vanilla and toss with the bread in a medium bowl. Cover and refrigerate for 2 hours or longer.

  2. Step 2

    Preheat the oven to 375 degrees. Butter a 9-inch ceramic tart pan or 2-quart baking dish. Arrange the pitted cherries in the dish.

  3. Step 3

    Remove the soaked bread from the refrigerator and beat with a whisk or an immersion blender until it becomes a mush. Beat in the egg yolks, almond flour, cinnamon, kirsch if using, and honey.

  4. Step 4

    In a clean, dry bowl or the bowl of a stand mixer fitted with the whip attachment, begin beating the egg whites on low speed. Gradually add the sugar, turn up the speed to high and whip until the egg whites form a soft meringue, about 1 minute. Be careful not to overbeat, as you do not want the mixture to dry out. Using a rubber spatula, gently fold the egg whites into the bread mixture. Scrape into the baking dish. Sprinkle the sliced almonds on top.

  5. Step 5

    Bake 40 minutes, until puffed and golden brown. Serve warm.

Tip

  • Advance preparation: This will keep for a couple of days in the refrigerator, and I like to eat leftovers for breakfast with yogurt. You can warm it in a 400-degree oven for 5 to 10 minutes before serving.

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Ratings

4 out of 5
177 user ratings
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Comments

Susan-Jane

Maybe it's time to buy a kitchen scale?

Judith

I've been cooking for 60 years without a kitchen scale and see no need for one now. However, recipes that ask for weights rather than specific amounts of ingredients keep me from enjoying beautiful recipes like this one. Please give amounts in cups, tablespoons, etc. rather than ounces and pounds.

Halee

I'm in the process of making this, and the bread measured out to be about two cups, cubed.

c marvin

Can this be made successfully with frozen cherries?

Kiran starosta

This was the best bread pudding not only tasty but healthy It doesn’t come across as bread pudding when you are eating it But feels like some five star chef made it

i altered this recipe and was very happy

I used double the amount of bread called for. I Made this with blueberries rather than cranberries; made with grand marnière rather than Krish. Also used whole milk (not low fat). My family and I were all very happy with the results.

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