White Chocolate Cherry Bread Pudding

READY IN: 1hr 25mins
Recipe by KateL

Entered for safe-keeping as a New Years Day Brunch recipe in Woman's World 12/31/07. Sweetened dried cranberries may be substituted for the dried cherries if you wish.

Top Review by Sydney Mike

Love making bread pudding & love eating it, as well, & your recipe was very nicely different from those I usually make, what with the use of the pie filling! I did use almost an entire one-pound loaf of a nutty, whole grain bread, as well as dried cherries, that those to ingredients, along with the cherry filling & the chocolate, made for a wonderfully tasty pudding! And, I'll make it again, for sure! Thanks for sharing the recipe! [Made & reviewed in Zaar Cookbook recipe tag]

Ingredients Nutrition


  1. Coat 6-cup baking dish with cooking spray.
  2. In large bowl, whisk eggs with half and half, 1/2 cup sugar and almond extract until blended.
  3. Stir in pie filling, bread, dried cherries (or cranberries) and chocolate chips.
  4. Transfer to prepared 6-cup baking dish. Sprinkle with remaining 1 tablespoon of sugar. Cover; refrigerate 30 minutes to 12 hours. If refrigerated more than 30 minutes, let stand at room temperature 20 minutes before baking.
  5. Preheat oven to 350 degrees Fahrenheit. Cover baking dish; bake 30 minutes.
  6. Uncover; sprinkle with sliced almonds. Bake uncovered, 35-40 minutes or until set and golden.
  7. Let stand 20 minutes before serving. If desired, sprinkle with confectioners' sugar.

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