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Cherry-Chocolate Bread Pudding

Our dark sweet cherry and white chocolate version of this classic dessert. Made with Musselman’s Cherries Jubilee.

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  • 6 cups bread cubes, 3/4 inch each
  • 3 cups half and half
  • ¼ cup sugar
  • 1 12-ounce package white chocolate chips
  • 4 eggs, beaten
  • 1 21-ounce can MUSSELMAN’S® Cherries Jubilee
  • 1/4 cup confectioner's sugar


  1. Step 1
    Toast bread cubes at 350°F for 15 minutes.

  2. Step 2
    In saucepan, heat half and half and sugar until boiling. Remove from heat; stir in chocolate until melted. Then gradually whisk into eggs.

  3. Step 3
    Place bread cubes in a 2-quart casserole with non-stick cooking spray.

  4. Step 4
    Top with half and half mixture. Let stand 10 minutes for bread to absorb the liquid.

  5. Step 5
    With ice cream scoop or 1/4 cup measure, drop cherry mixture on top of pudding at intervals. Swirl with a spatula until marbled. Some cherry should be visible on the bottom of casserole.

  6. Step 6
    Bake at 325°F for 40 minutes until puffed and golden.

  7. Step 7
    Dust with confectioners' sugar.

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