Cherries Jubilee Bread Pudding

Cherries Jubilee traces its brandied flair to a Victorian celebration, and here those glossy cherries meet custardy American bread pudding. Day-old brioche soaks in vanilla-cinnamon cream before a kirsch-kissed cherry finish.

Serves 6 · 25 min prep · 50 min cook

Estimate for one serving

• 410 cal
• 9g protein
• 52g carbs
• 19g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 12 oz (about 8 cups cubed) day-old brioche or challah
• 2 cups whole milk
• 1 cup heavy cream
• 4 large eggs
• 3/4 cup plus 2 tbsp granulated sugar
• 2 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1 pinch of salt
• 3 cups fresh or frozen pitted cherries
• 3 tbsp unsalted butter
• 1/4 cup kirsch or brandy
• 1 1/2 tsp cornstarch
• 1 tsp lemon juice
• 1 tbsp butter for baking dish

Instructions

1. 1Preheat the oven to 350°F. Butter an 8-inch square or similar 2-quart baking dish. Cut the brioche into 1-inch cubes and spread them in the prepared dish.
2. 2In a large bowl whisk together the milk, cream, eggs, most of the sugar, vanilla, cinnamon, and salt until completely smooth and the sugar dissolves.
3. 3Pour the custard evenly over the bread cubes, pressing the bread down gently with a spatula so every piece soaks. Let the mixture stand 15 minutes so the bread fully absorbs the liquid.
4. 4Meanwhile, melt butter in a skillet over medium heat. Add two cups of the cherries and the remaining sugar. Cook until the fruit softens and releases juices, about 5 minutes.
5. 5Stir cornstarch with a spoonful of the cherry liquid and the lemon juice until smooth, then add it back to the skillet. Simmer until lightly thickened, 1 minute. Remove from heat and stir in half the kirsch.
6. 6Fold the warm cherry mixture into the soaked bread, distributing the fruit throughout. Scatter the remaining raw cherries over the top for bursts of color.
7. 7Bake until the pudding is puffed, golden on top, and a knife inserted in the center comes out mostly clean with only moist crumbs, 40 to 45 minutes.
8. 8While the pudding bakes, return the skillet to medium heat with any remaining cherry juices plus the last cup of cherries. Warm them, add the rest of the kirsch, and flambé or simply simmer 2 minutes until glossy and boozy.
9. 9Remove the bread pudding from the oven and let it rest 10 minutes so the custard sets. Cut into squares.
10. 10Spoon the extra warm cherries jubilee sauce over each serving so every bite carries the signature juicy, lightly boozy cherry flavor. Serve warm.