Name: Cherry Bread Pudding
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: Vanilla almond milk - 2 cups; White sugar - ⅓ cup; Unsalted butter - 2 tablespoons; Vanilla extract - 1 teaspoon; Ground cinnamon - ½ teaspoon; Salt - ¼ teaspoon; 1-inch cubes of day-old Brioche bread - 5 cups; Eggs - 3 large; Pitted and halved cherries - 1 ¼ cups; Cinnamon sugar, or as needed - 1 teaspoon

Ingredients for - Cherry Bread Pudding

1. Vanilla almond milk 2 cups

2. White sugar ⅓ cup

3. Unsalted butter 2 tablespoons

4. Vanilla extract 1 teaspoon

5. Ground cinnamon ½ teaspoon

6. Salt ¼ teaspoon

7. 1-inch cubes of day-old Brioche bread 5 cups

8. Eggs 3 large

9. Pitted and halved cherries 1 ¼ cups

10. Cinnamon sugar, or as needed 1 teaspoon

How to cook deliciously - Cherry Bread Pudding

1 . Stage

Combine milk, sugar, butter, vanilla, cinnamon, and salt in a small saucepan over low heat. Cook just until butter has melted and set aside to cool.

2 . Stage

Grease an 8x8-inch baking dish or spray with cooking spray.

3 . Stage

Add bread cubes to the baking dish. Whisk eggs into the butter mixture until well combined and pour over the bread cubes, pressing down a bit so bread cubes are submerged. Stir cherries into the bread cube mixture and distribute evenly. Let soak for 30 minutes.

4 . Stage

Preheat the oven to 350 degrees F (175 degrees C). Sprinkle cinnamon sugar over the bread pudding.

5 . Stage

Bake until the top is golden brown and the custard is set in the center, about 65 minutes. Bread pudding will puff up but drop shortly after coming out of the oven, just like a souffle. Place on a baking rack and cool for 10 minutes. Serve warm or at room temperature.