Cherry Upside-Down Bread Pudding
Recipe information
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Cooking:
20 min.
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Servings per container:
1
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Source:

Ingredients for - Cherry Upside-Down Bread Pudding

1. 1 loaf (16 ounces) sliced white bread -
2. 1 can (21 ounces) cherry pie filling -
3. 1/2 cup butter, softened -
4. 1 cup sugar -
5. 5 large eggs, room temperature -
6. 2 cups 2% milk -
7. 1 teaspoon ground cinnamon -
8. 1 teaspoon vanilla extract -
9. 3/4 cup semisweet chocolate chips -
10. Sweetened whipped cream, optional -

How to cook deliciously - Cherry Upside-Down Bread Pudding

1. Stage

Place bread slices on ungreased baking sheets. Broil each pan 3-4 in. from heat until golden brown, 1-2 minutes on each side; let cool. Cut into 1-inch pieces; set aside.

2. Stage

Spoon pie filling into a greased 5- or 6-qt. slow cooker. In a large bowl, cream butter and sugar until crumbly. Add eggs, 1 at a time, beating well after each addition. Beat in milk, cinnamon and vanilla (mixture may appear curdled). Gently stir in chocolate chips and bread cubes; let stand until bread is softened, about 10 minutes. Transfer to slow cooker.

3. Stage

Cook, covered, on low until pudding is set and a knife inserted in the center comes out clean, 2-3/4-3-1/4 hours. Serve warm, with whipped cream if desired.