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Cherry-Chocolate Bread Pudding

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Dark sweet cherry and white chocolate version of the class dessert that you're sure to love.

Recipe Prep Time
Prep Time
30 min
Recipe Cook Time
Cook Time
55 min
Recipe Ready Time
Ready In
Recipe Servings


6 cups bread cubes, 3/4 inch each

3 cups half and half

1/4 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


Toast bread cubes at 350°F for 15 minutes.

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

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

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

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.

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

Dust with confectioners' sugar.


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