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Cherry & Cream Cheese Bread Pudding

Cherry and Cream Cheese Bread Pudding is a delicious treat that's perfect for sharing at brunch. This recipe tastes best when chilled overnight and served with cherries on top.
Note Fresh cherries, pitted (to serve) not included in Nutritional analysis
Photo of Cherry & Cream Cheese Bread Pudding

Ingredients

  • 120 grams butter, melted and cooled slightly
  • 4 large eggs
  • 1/2 cup sugar
  • 1 teaspoons vanilla extract
  • 1 teaspoons salt
  • 1 teaspoons ground cinnamon
  • 1 teaspoons ground nutmeg
  • 400 grams sweetened condensed milk
  • 2 cans evaporated milk
  • 1 loaf in-store baked loaf of sourdough bread, cut into 1-inch cubes
  • 3/4 cup fresh cherries, pitted

Caramel

  • 1/2 cup sugar
  • 2 tablespoons water

Filling

  • 2 cups frozen cherries
  • 225 grams cream cheese, cut into 1/2-inch chunks
  • 120 grams butter, melted and cooled slightly
  • 4 large eggs
  • 1/2 cup sugar
  • 1 teaspoons vanilla extract
  • 1 teaspoons salt
  • 1 teaspoons ground cinnamon
  • 1 teaspoons ground nutmeg
  • 400 grams sweetened condensed milk
  • 2 cans evaporated milk
  • 1 loaf in-store baked loaf of sourdough bread, cut into 1-inch cubes
  • 3/4 cup fresh cherries, pitted

Caramel

  • 1/2 cup sugar
  • 2 tablespoons water

Filling

  • 2 cups frozen cherries
  • 225 grams cream cheese, cut into 1/2-inch chunks

Method

  1. Step 1 of 10
    Preheat the oven to 190°C (170°C fan-forced). Butter a 13"x9" baking dish.
  2. Step 2 of 10
    In a large bowl, whisk the eggs and sugar together until smooth. Whisk in the melted butter until combined. Add the vanilla, salt, cinnamon, and nutmeg and whisk again, making sure there are no clumps of spices. Whisk in the condensed milk and then the evaporated milk until the custard is smooth.
  3. Step 3 of 10
    Add bread cubes to the custard and press with hands to submerge and to ensure every cube is coated in custard. Set aside.
  4. Step 4 of 10
    While the bread absorbs the custard, prepare the caramel.
  5. Step 5 of 10
    In a small saucepan, stir together sugar and water until the mixture resembles the wet sand. Heat over a medium heat until the caramel is golden, approximately 8 to 10 minutes.
  6. Step 6 of 10
    Immediately pour the caramel into the prepared dish, tilting the pan to spread the caramel evenly across the bottom.
  7. Step 7 of 10
    Add enough of the soaked bread cubes to cover the bottom of the dish; top it evenly with ½ cup of the cherries and cream cheese chunks. Layer with half of the remaining soaked bread, remaining cherries, and cream cheese chunks, and a final layer of custard-soaked bread. Ladle over additional custard to fully soak bread; discard any remaining liquid in the bowl.
  8. Step 8 of 10
    Cover the baking dish with foil and place into a large rimmed baking sheet or roasting pan. Place in the oven and carefully and fill the roasting pan halfway with hot water. Bake until the middle of the bread pudding is set, approximately 1 hour 35 to 1 hour 45 minutes.
  9. Step 9 of 10
    Remove the dish from the water bath and let it cool. Cover it on a wire rack to room temperature; refrigerate at least 3 hours or overnight.
  10. Step 10 of 10
    To serve, run a warm offset spatula or paring knife along the edge of the dish. Invert the bread pudding onto a serving plate and top with fresh Cherries. Cut into slices and serve.

Nutrition per serving

4462 Kilojoules
Protein30 grams
Fat54 grams
Carbs114 grams
Sugars78 grams
Dietary and nutritional info supplied by NZ Nutrition Foundation

Method

  1. Step 1 of 10
    Preheat the oven to 190°C (170°C fan-forced). Butter a 13"x9" baking dish.
  2. Step 2 of 10
    In a large bowl, whisk the eggs and sugar together until smooth. Whisk in the melted butter until combined. Add the vanilla, salt, cinnamon, and nutmeg and whisk again, making sure there are no clumps of spices. Whisk in the condensed milk and then the evaporated milk until the custard is smooth.
  3. Step 3 of 10
    Add bread cubes to the custard and press with hands to submerge and to ensure every cube is coated in custard. Set aside.
  4. Step 4 of 10
    While the bread absorbs the custard, prepare the caramel.
  5. Step 5 of 10
    In a small saucepan, stir together sugar and water until the mixture resembles the wet sand. Heat over a medium heat until the caramel is golden, approximately 8 to 10 minutes.
  6. Step 6 of 10
    Immediately pour the caramel into the prepared dish, tilting the pan to spread the caramel evenly across the bottom.
  7. Step 7 of 10
    Add enough of the soaked bread cubes to cover the bottom of the dish; top it evenly with ½ cup of the cherries and cream cheese chunks. Layer with half of the remaining soaked bread, remaining cherries, and cream cheese chunks, and a final layer of custard-soaked bread. Ladle over additional custard to fully soak bread; discard any remaining liquid in the bowl.
  8. Step 8 of 10
    Cover the baking dish with foil and place into a large rimmed baking sheet or roasting pan. Place in the oven and carefully and fill the roasting pan halfway with hot water. Bake until the middle of the bread pudding is set, approximately 1 hour 35 to 1 hour 45 minutes.
  9. Step 9 of 10
    Remove the dish from the water bath and let it cool. Cover it on a wire rack to room temperature; refrigerate at least 3 hours or overnight.
  10. Step 10 of 10
    To serve, run a warm offset spatula or paring knife along the edge of the dish. Invert the bread pudding onto a serving plate and top with fresh Cherries. Cut into slices and serve.

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