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Cherry Caramel Bread Pudding

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“This is easy to make. You can prepare it the night before and let it rest overnight in the refrigerator and make it fresh for breakfast or brunch or you can make it and cook it after you let it stand for 1 hour. It needs time to "soak in the egg mixture." You can substitute any day old bread for the baguette--for about 5 cups of bread pieces.”

Ingredients Nutrition

  • 12 baguette, cut into 1-inch pieces
  • 1 12 cups dried sour cherries
  • 5 large eggs
  • 1 pinch salt
  • 1 cup caramel sauce
  • 2 cups milk


  1. Preheat oven to 350°F Arrange the bread in an 8 inch square baking dish sprayed with cooking spray. Scatter the cherries on top. Using your fingers, toss the mixture so the cherries and bread pieces are mixed.
  2. In a large bowl or blender, whisk the eggs with the salt, caramel and milk. Heat the caramel and milk slightly if the caramel is too stiff to work with.
  3. Pour egg mixture over the bread in the baking dish. Be sure all pieces of bread are submerged.
  4. Let stand/soak for 1 hour, pressing on the bread if necessary to soak up the egg mixture.
  5. Bake until the custard is set and golden, about 45 minutes. Let stand 5 to 10 minutes before serving.

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