Tart cherries, or sour cherries, are naturally tart and concentrated with cherry flavor. Our sliced version offers many versatile uses including this pudding recipe. The sliced pieces scatter evenly throughout the bread without overwhelming and the addition of the tenderizing, sweetened soaking liquid means no flavor gets wasted.

Prep time: 15 min

Cook time: 50 min

Total time: 65 min

Sour Cherry Bread Pudding
Copyright Recipe © 2014 Woodland Foods


Serves 10

  • 2 Cups Sliced Tart Cherries

  • 1 3/4 Cups Water

  • 6 Cups Day Old French, Sourdough Or Challah Bread, cut into 1 1/2" cubes

  • 5 Large Eggs

  • 1 1/4 Cups Granulated Sugar, divided

  • 1 3/4 Cups Whole Milk

  • 1 Tablespoon Vanilla Extract

  • 1 Teaspoon Ground Cinnamon

  • 1/2 Teaspoon Ground Nutmeg

  • 1/2 Teaspoon Salt

  • 1/4 Cup Maple Syrup


  1. Soak the cherries in water and syrup overnight.

  2. Strain the cherries and add the liquid to a medium sauce pan with 1/2 cup sugar. Reduce the water to 1/2 cup and add the cherries, set aside to cool.

  3. In a large bowl whisk together the remaining sugar, eggs, milk, vanilla, cinnamon, nutmeg, salt and maple syrup. Toss the breads cubes into the custard until well coated and allow this to sit. Heat an oven to 350° F and butter an 8” baking dish.

  4. Add the cherries and liquid to the bread and toss 3 or 4 times but do not over mix or the pudding will be pink.

  5. Pour the pudding into the prepared dish and cover with aluminum foil. Bake for 25 minutes then remove the foil, bake for another 30 minutes or until the top is golden and bubbly. Chill for 20 minutes before cutting and serving.