Cherry Chestnut Bread Pudding

"Leftover bread becomes an elegant dessert with this holiday twist on bread pudding. Just as easy but oh, so festive....."
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Ready In:
1hr 10mins


  • 7 cups cubed white bread, about 1/2 inch each (no crusts)
  • 1 cup roasted chestnuts, finely chopped
  • 1 cup dried cherries, finely chopped
  • 1 (300 ml) can sweetened condensed milk (Eagle Brand)
  • 1 cup sweetened chestnut puree
  • 6 large eggs, well beaten
  • 2 14 cups hot tap water
  • 1 teaspoon imitation brandy extract
  • 12 teaspoon orange zest, finely grated


  • Place half of bread cubes in nonstick or sprayed 9-inch square pan. Sprinkle half of chopped chestnuts and dried cherries on top; cover with remaining bread cubes.
  • Stir remining ingredeints together in a bowl, and pour over bread cubes. Sprinkle with remaining chopped chestnuts and dried cherries.
  • Bake uncovered until knife inserted in center comes out clean, about 1 hour. Serve warm or cool. Refrigerate leftovers.
  • VARIATION: You can substitute dried sweetened cranberries for the dried cherries, and other roasted nuts such as walnuts for the roasted chestnuts.

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