Cherry Nut Bread Pudding
- Ready In:
- 2hrs
- Ingredients:
- 9
- Serves:
-
8
ingredients
directions
- Slice dinner rolls into small pieces or cubes, place into a nine inch cake pan.
- Carefully spoon pie filling onto dinner roll pieces being careful to have some cherries in each serving.
- Sprinkle walnuts over all and then sprinkle the top with the second 1/2 cup sugar.
- Beat the eggs, first 1/2 cup sugar, whipping cream and nutmeg.
- Melt butter and pour over the top of the cherries.
- After the egg mixture is well beaten pour over the whole mix and allow to sit for atleast one hour or overnight in the refrigerator.
- Place pan on a foil covered baking sheet and bake in a preheated oven at 325 degrees for atleast one hour.
- Check for doneness by inserting a knife into the center and if it comes out clean the pudding is done, if not bake longer until it does come out clean.
- Pudding will have a dome shape and a golden color when it is done.
- Serve hot or cold, serve with a Brandy hard sauce, whipping cream or ice cream.
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RECIPE SUBMITTED BY
Sue Poster
Northville, MI
I have lived in this small Michigan town for over thirty years and I love it. My husband, of 32 years, and I raised our two children here and we enjoy our grandchildren here. I am a pastry chef by trade but being a Mom and grandma come first. My husband has an auction business so I am an auction junkee. I love gardening and crafts. My favorite cookbook is and has always been the 1952 edition Betty Crocker, I also use the Professional Pastry Chef #4.