Best 6 Cherry Pie Filling Bread Pudding Recipes

CHERRY PIE FILLING BREAD

Steps:

• Beat together oil, eggs and vanilla.
• Sift dry ingredients together and add to egg mixture.
• Stir in cherry pie filling and nuts by hand.
• Pour into 2 greased and floured loaf pans.
• Bake at 350° for 50 minutes to 1 hour.

CHERRY UPSIDE-DOWN BREAD PUDDING

Steps:

• 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., Spoon pie filling into a greased 5- or 6-qt. slow cooker. In a large bowl cream butter and sugar until crumbly. Add 1 egg 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., Cook, covered, on low until 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.

CHERRY BREAD PUDDING

Steps:

• 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.
• Grease an 8x8-inch baking dish or spray with cooking spray.
• 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.
• Preheat the oven to 350 degrees F (175 degrees C). Sprinkle cinnamon sugar over the bread pudding.
• 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.

CHERRY WHITE BREAD PUDDING RECIPE - (4.1/5)

Steps:

• Layer bread cubes and pie filling in a 9x13 baking pan. Mix remaining ingredients except the cinnamon and pour over bread and cherry layer. Sprinkle with cinnamon and bake at 350 20-25 minutes or until golden brown. Allow to cool about 10 minutes before cutting and top with whipped topping before serving,

CHERRY PIE FILLING

Steps:

• Place cherries into a saucepan over medium heat, and cover the pan; heat cherries until they release their juice and come to a simmer, 10 to 15 minutes. Stir often.
• In a bowl, whisk the sugar with cornstarch until smooth; pour the mixture into the hot cherries and juice, and thoroughly combine. Return to low heat, bring to a simmer, and cook until the filling has thickened, about 2 minutes; remove from heat, let cool, and use as pie filling.

CHERRY CHOCOLATE ALMOND CROISSANT BREAD PUDDING

Steps:

• 1. Preheat oven to 350°F Spread butter on bottom and sides of a 9- to 10-inch deep-dish pie plate. In a shallow container combine eggs, half-and-half, and almond extract; add croissants. Let soak 3 minutes, turning once. Place bottom halves of croissants, cut-side-up, in the prepared dish. Sprinkle with 1/2 of the chocolate. Spoon on 1/2 cup LUCKY LEAF Cherry Pie Filling and 1/2 cup of the nuts. Add croissant tops, cut-sides down, remaining chocolate, another 1/2 cup pie filling and the remaining nuts. Pour on any remaining egg mixture.
• 2. Bake, uncovered, for 40 to 45 minutes or until center is set. Cool on wire rack about 30 minutes.
• 3. Heat remaining LUCKY LEAF Cherry Pie Filling and pass with bread pudding. Serve with ice cream, if desired.