This Pumpkin Bread Pudding with Tart Cherries will warm up your home and fall spirit. Serve a warmed slice a la mode with a scoop of vanilla ice cream for extra decadence. You can thank me later. Thank you to the Cherry Marketing Institute for sponsoring this post.
Guys, I’m totally there. It’s full on fall mode over here and I’m dishing up one dangerous treat for you today. But be happy, you can have all this decadence and feel good about it. I mean… it’s got some good-for-you-things packed into every bite like whole grains, eggs, pumpkin and tart cherries. [Read: This girl is trying to make herself feel better about eating one too many slices of Pumpkin Bread Pudding a la mode, of course]
I love the fall season and the flavors that it brings—ahem, pumpkin! But did you know tart is on trend? Sour flavors are exploding in the food scene and Montmorency tart cherries have a unique sour-sweet taste that is sure to satisfy that sweet tooth.
The combo of tart, sweet, and savory in this Pumpkin Bread Pudding is to.die.for.gooood! You will want seconds. and thirds. and if you’re like me you will find yourself eating dessert for breakfast. Or maybe that’s just my pregnant brain talking out loud… true story.
When you make this treat—serve it to a crowd because you won’t be able to resist just once slice. Savor every last bite and share it with some friends so you can still fit into your holiday dress. Better yet, find a local a pregnant lady to deliver it to… with only three-ish weeks until D-day, I can’t fit into any of my clothes anyways.
- 11.5 ounces multigrain French baguette, diced into 1-inch cubes (about 6 cups)
- 1 large egg
- 4 egg whites
- ⅔ cup 100% pure pumpkin puree
- ½ cup dark brown sugar
- 1 tablespoon pumpkin pie spice
- ⅛ teaspoon kosher salt
- 1 teaspoon pure vanilla extract
- 2 cups unsweetened vanilla almond milk
- ½ cup dried tart cherries
- Preheat oven to 350 degrees F.
- On large rimmed baking sheet, arrange bread cubes and bake for 10 minutes. Set aside.
- In large bowl, whisk together eggs, pumpkin puree, brown sugar, spices, vanilla, and almond milk.
- Spray 8X8 inch square glass pan with cooking spray and arrange bread in pan.
- Sprinkle dried tart cherries on top of bread.
- Pour pumpkin mixture over bread and firmly press down on bread pieces to soak in moisture. Allow bread to soak for 15 minutes.
- Bake bread pudding in preheated oven for 45 minutes or until pudding thickens and is no longer runny.
- Allow to cool for 30 minutes; serve warmed pumpkin bread pudding a la mode with vanilla ice cream, if desired.