Drunken Cherry Bread Pudding

Drunken Cherry Bread Pudding ~ Chef and a Baker
Bread pudding is a great way to use up old dry bread or bread that was stashed in the freezer because you didn’t want to throw it out.
Just make sure it’s not moldy or you’ll be in for an unpleasant surprise.
This bread pudding has been marinated in brandy and rum (cherries love booze), and it comes with a decadent and mouth popping sauce.

Drunken Cherry Bread Pudding
Prep time
Cook time
Total time
This bread pudding has been marinated in brandy and rum (cherries love boos), and it comes with a decadent and mouth popping sauce.
Chef and a Baker:
Recipe type: Dessert
Cuisine: American
Serves: 10
  • Bread, cut to 1" cubes and set out to dry some. (1 lb)
  • 1¼ cups sugar
  • 4 large eggs
  • 1 tablespoon cinnamon
  • 2 teaspoons pure vanilla extract
  • ¼ teaspoon Almond extract
  • ¼ teaspoon kosher salt
  • 1 stick (8 tablespoons) unsalted butter, melted, plus for greasing baking dish
  • 2 cups milk
  • ⅓ cup bourbon
  • 4 cups pitted tart red cherries (fresh or frozen)
  • Liquid mixture from drained cherries
  • Butter (3 tbls)
  • Powdered sugar (3 Tbs)
  • Rum or liquor of choice (1 big splash)
  1. To marinate the cherries pit fresh cherries and soak at least 12 hour up to 60 hours in 25%:25%:50% water/simple syrup/liquor mixture. Enough liquid that they are all submerged. I used mostly brandy with some grand marnier . Also add some orange zest if you want.
  2. In a large bowl, combine the sugar, eggs, cinnamon, vanilla, salt, melted butter, milk and ⅓ cup brandy; mix thoroughly, then mix in the cubed bread making sure all are coated. Soak for at least 90 minutes and up to 24 hours. Gently fold in the cherries.
  3. Preheat the oven to 375 degrees F and position a rack in the center of the oven. Grease a 2-quart baking dish with butter and set aside.
  4. Drain the marinated cherries making sure to save the liquid. Fold the cherries into the bread mixture careful not to tear or mash the bread cubes, but still disperse the cherries evenly.
  5. Transfer to the prepared baking dish
  6. Place in the oven and bake until puffed and golden brown on top, about 45 minutes. Set aside and let cool completely.
  7. Cherry Sauce: Take the marinade from the drained cherries and reduce it on low heat to a third of the volume. Add 3 Tbs butter and 3 Tbs powdered sugar. Once cooled from hot to warm add more liquor if desired (I used a splash of rum) so not all alcohol has been cooked out
  8. Pour on top of baked dish of bread pudding or on top of individual servings

Chef and a Baker


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