Buttery brioche gets soused in a rich, almondy custard studded with ruby-hued cherries and almonds and is served alongside a bright cherry sauce to drizzle onto the bread pudding. Prepare this the night before for the most effortless and delectable summertime brunch.
Cherry-Almond Bread Pudding
Makes 6 to 8 servings
Ingredients
- 6 large eggs (300 grams), room temperature
- 2 cups (480 grams) heavy whipping cream
- ¾ cup (150 grams) plus 2 tablespoons (24 grams) granulated sugar, divided
- ½ cup (120 grams) whole milk
- 1 teaspoon (4 grams) vanilla extract
- ½ teaspoon (1.5 grams) kosher salt
- ½ teaspoon (2 grams) almond extract
- 12 ounces (340 grams) day-old brioche bread, cut into ½-inch cubes (about 8 cups)
- 2 cups (280 grams) fresh cherries, pitted and halved
- ½ cup (56 grams) sliced almonds, divided
- Fresh Cherry Sauce (recipe follows)
Instructions
- Lightly spray a 2- to 2½-quart ceramic baking dish with cooking spray.
- In a medium bowl, whisk eggs until blended. Add cream, ¾ cup (150 grams) sugar, and milk, whisking until smooth. Whisk in vanilla, salt, and almond extract.
- In a large bowl, toss together bread cubes, cherries, and ¼ cup (28 grams) almonds. Sprinkle in an even layer in prepared pan. Pour egg mixture over bread mixture. Cover and let stand for at least 20 minutes, or cover and refrigerate for up to 8 hours.
- Preheat oven to 350°F (180°C).
- Sprinkle remaining ¼ cup (28 grams) almonds and remaining 2 tablespoons (24 grams) sugar over bread pudding.
- Bake until puffed and golden and custard is set, 45 to 50 minutes. Let cool on a wire rack for 30 minutes. Serve warm with Fresh Cherry Sauce.
Notes
PRO TIP
Enjoy this treat year-round by using drained thawed frozen cherries.
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Fresh Cherry Sauce
Makes 1¼ cups
Ingredients
- 2 cups (280 grams) fresh cherries, pitted and halved
- ¼ cup (60 grams) water
- 2 tablespoons (24 grams) granulated sugar
- 4 teaspoons (20 grams) fresh lemon juice
- 1 teaspoon (3 grams) cornstarch
- ¼ teaspoon kosher salt
Instructions
- In the work bowl of a food processor, pulse cherries and ¼ cup (60 grams) water until cherries are puréed.
- In a small saucepan, combine cherry purée, sugar, lemon juice, cornstarch, and salt. Bring to a boil over medium-high heat, stirring just until sugar dissolves. Reduce heat to medium-low, and cook, stirring frequently, until thickened, about 5 minutes. Remove from heat, and let cool for at least 15 minutes before serving. Refrigerate in an airtight container for up to 1 week.
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