A balsamic reduction gives this cherry bread pudding an extra bright burst of flavor. This recipe is the perfect way to use stale bread and makes a wonderful breakfast or dessert!
Cherry Picking Season In Wisconsin
Something we look forward to every year is Door County cherry picking season in Wisconsin.
The trees typically bloom during the end of May.
(I’ve heard cherry blossom time is absolutely AMAZING to see on the peninsula. Maybe one year we’ll try to get up there for the blossoms AND the picking!)
Cherries are then typically ready to harvest about 60 days after the blossoms drop their petals.
Most of the cherries grown in Door County, WI are Montmorency (Tart) Cherries.
These tart cherries are a nutritional powerhouse!
The very same compound that gives them their bright red color and sour taste (the flavonoid anthocyanins) helps you sleep better, relieves muscle soreness after workouts, fights inflammation from arthritis, and helps reduce the risk of heart disease.
Powerful little bites!
Our Sweet Cherry Bread Pudding Recipe
Fear not, Sweet Cherry lovers!
Door County has plenty of sweet cherries too!
It’s those sweet little gems that we’re featuring today in this easy dish that is perfect for breakfast, brunch, or dessert.
Sweet cherries and just a touch of sugar make this cherry bread pudding a decadent-seeming treat that you can feel good about chowing down on for breakfast.
But, it’s a surprising balsamic reduction that takes this bread pudding to the next level!
Using Balsamic Vinegar
Balsamic vinegar is naturally sweet with a bit of a tang.
We’ve added a bit more sugar and vanilla to our balsamic vinegar, and then cooked it down into a syrupy reduction.
When all is said and done, this sweet, vanilla-scented sauce is deep like those dark, sweet cherries and slightly tangy like the bright, tart cherries.
It creates the perfect cherry combo!
Overnight Cherry Bread Pudding with a Vanilla Balsamic Glaze
For the Bread Pudding
- 6 eggs
- 1 c milk
- ½ c sugar
- 1/8 tsp salt
- 8 c dry bread cubes, (roughly 1” cubes)
- 1 ½ c sweet cherries, pitted
For the Vanilla Balsamic Glaze
- ½ c balsamic vinegar
- 1 Tbsp sugar
- 2 tsp pure vanilla extract
For the Bread Pudding
- In a large bowl, mix together eggs, milk, sugar, and salt until the eggs are well beaten and the sugar is dissolved.
- Add bread cubes and cherries. Mix until the bread is well coated with the liquid mixture.
- Turn the mixture into a greased 8x8 baking dish. Cover with aluminum foil and refrigerate 2 hours or overnight.
- When you are ready to bake the bread pudding, place the dish into a cool oven. Heat the oven to 375F and bake, covered, for 45 minutes.
- After 45 minutes, uncover the dish and bake for an additional 15 minutes, uncovered.
- Let the bread pudding cool for 10-15 minutes before slicing and serving the the balsamic reduction below.
For the Vanilla Balsamic Reduction
- While the bread pudding is baking, make the glaze. In a small saucepan, simmer the balsamic vinegar, sugar and vanilla over medium heat until it reduces by half, 15-20 minutes.
- Serve the bread pudding warm, drizzled with the vanilla balsamic reduction.
This is one of the recipes from the early days of Curious Cuisiniere. We’ve updated our pictures since we first shared it, but we’ve left some originals here, in case you’ve found us in the past and are looking for that old, familiar image.