Cherry Bread Pudding for #BreadBakers
This month Pavani of Cook’s Hideout hosted our #BreadBakers event and chose ‘summer bounty’ as the theme. Her idea was perfectly timed because as I began to think about it all sorts of delicious things started to pop up at the farmer’s market. We got several zucchini in our CSA box so I thought about making zucchini bread but instead opted for something I’ve never made before.
You would think that given my love for bread my favorite dessert would have to be bread pudding. Sadly that isn’t true but the few times I’ve had it I did really enjoy it. I must have done a good job making it because my wife has enjoyed it for breakfast several times after previously stating that she didn’t like bread pudding.
As I mentioned in yesterday’s post, this was the last thing I cooked in the oven of our old apartment before moving. It was delicious warm (really needed some vanilla ice cream to go with it) but we both found we preferred to eat it cold or room temperature.
Just like with the chocolate stout sourdough with fresh cherries and hazelnuts it was a pain to pit one pound of cherries but it was absolutely worth it. Even if you don’t live in Michigan chances are you’ve had Michigan cherries at some point. Michigan grows about 75% of the tart cherries produced in the U.S. and roughly 20% of sweet cherries.
I must confess, I (to my knowledge) had never eaten a cherry until the summer of 2013. I wrongly assumed as a child that the disgusting cherry medicine tasted anything like real cherries, and so I never had any interest in eating them. When we went to Traverse City two summers ago I gave them a try and have been happily eating them ever since. Below the recipe check out what the other #BreadBakers were up to this month!
- 4 ounces stale white or whole-wheat bread (baguettes work well)
- 1 cup milk
- 1 teaspoon vanilla extract
- 1 tablespoon butter (for greasing the pan)
- 3 eggs, separated
- ½ cup almond flour
- ½ teaspoon cinnamon
- 2 tablespoons honey
- ¼ cup sugar
- ¾ pound cherries, pitted
- Cut the bread into ¾-inch squares. In a medium bowl combine the milk and vanilla and add the bread. Toss until the bread is coated, then cover and refrigerate for 2 hours or longer.
- Preheat oven to 375 F. Butter a 9-inch tart pan or 2-quart baking dish. Arrange the pitted cherries in the dish.
- Remove the soaked bread from the refrigerator and beat with a whisk or a fork until it becomes a mush. Beat in the egg yolks, almond flour, cinnamon, and honey.
- In a clean, dry bowl or the bowl of a stand mixer fitted with the whip attachment, beat the egg whites on low speed. Gradually add the sugar, turning up the speed to high and whip until the egg whites form a soft meringue, about 1 minute.
- Using a rubber spatula, gently fold the egg whites into the bread mixture. Scrape into the baking dish.
- Bake 40 minutes, until puffed and golden brown. Serve warm.
Breads using Summer Bounty:
- Almond and Carrot Biscuits from Basic N Delicious
- Cheddar Mielie Bread with Sun-Dried Tomatoes from Food Lust People Love
- Cherry Bread Pudding from Bakers and Best
- Eggless Rosemary Garlic Dinner Rolls from Spill the Spices
- Garden Herb Focaccia from My Catholic Kitchen
- Herb and Cheese Biscuits from Gayathri’s Cook Spot
- Herb and Cheese Grissini from A Shaggy Dough Story
- Herbed Butterflaps from Sneha’s Recipe
- Herbs, Spinach and Cheese Bourekas from Cooking Club
- Jalapeño Summer Squash Quick Bread from Magnolia Days
- Mango Kolache from Mayuri’s Jikoni
- Peach & Blueberry Meringue Pull Apart Bread from Passion Kneaded
- Peach Pull-Apart Bread from Recipes, Food and Cooking
- Peaches and Cream Bread from Cindy’s Recipes and Writings
- Pizza Cipolla – Onion Pizza from Karen’s Kitchen Stories
- Rosemary and Garlic Fougasse from Spice Roots
- Rosemary Breadsticks from A Baker’s House
- Spinach Semolina Bread from The Schizo Chef
- Studded Zucchini Yeast Bread from What Smells So Good?
- Sundried Tomato Focaccia with Sauteed Summer Veggies & Garden Salad from Sizzling Tastebuds
- Tomato, Onion, Parmesan Focaccia from Noshing With The Nolands
- Walnut Oat Crumble Courgette Bread from Baking in Pyjamas
- Wholewheat Onion, Spinach & Red Pepper Bread from Hostess At Heart
- Wholewheat Zucchini Bread from Cook’s Hideout
- Zucchini Oatmeal Bread from Cali’s Cuisine
- Zucchini/Jalapeño/Cheese Corn Muffins from A Day in the Life on the Farm
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board .
Links are also updated each month on this home page. We take turns hosting each month and choosing the theme/ingredient.
If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to
