Tuesdays with Dorie: Dried Cranberry-Cherry Butter Bread Pudding

cherry butter bread pudding in cups

One thing leads to another, which leads to another, which leads to another, and before you know it, you end up somewhere you never expected when you started. That describes the process I went through with Dorie’s bread pudding.

  • Dried cranberries replaced apples.
  • Cherry butter replaced apple butter.
  • Skim milk replaced whole milk (still used the specified amount of cream so it was plenty rich).
  • Golden Egg Bread mixed in my bread machine and baked in the oven replaced store-bought bread.


Dried Cranberry-Cherry Butter Bread Pudding on a spoon

My favorite bread pudding recipe–EVER!

The custard is not too rich or too sweet.  The bread is neither chewy or soggy. It is instead, an unassuming backdrop for the fruit and fruit butter that makes this recipe unique.  Put it altogether for a dessert smooth as a baby’s butt and luscious as a baby’s kiss. Dorie’s Creme Anglaise is the perfect topping.

This recipe is definitely going into the Dorie Hall of Fame at my house along with Milk Chocolate Bundt Cakes.  Can’t wait to experiment with other variations now that I have a bread pudding recipe extraordinaire!

If you would like the recipe, visit Elizabeth at Cake or Death.

You also might enjoy some of my other favorite Dorie recipes:

Milk Chocolate Mini-Bundt Cakes

Chocolate Ravioli (A Revision of Cottage Cheese Pufflets)

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{ 25 comments… read them below or add one }

sandy May 20, 2010 at 2:51 pm

Your company for Mother’s Day agrees. This is the BEST bread pudding I have ever had. It’s the love you added that made it so good along with your choice ingredients. I think my family has been craving your bread pudding ever since. Thank you Romaine


Lynne May 19, 2010 at 2:23 pm

I love the bread-willl have to make it! It really looks great in the bread pudding, also. Lovely photos, too.


Emily Rose May 19, 2010 at 1:15 pm

cranberries and cherry butter sound so good! a nice foil to the sweet custard! i also used skim milk and made my own bread for this and i think homemade bread completely changes bread pudding! pretty pictures too!


Lauryn May 19, 2010 at 8:13 am

Wow!! Your BP looks amazing!!! I love your variations!!


Margot May 19, 2010 at 1:01 am

Your version looks amazing. The cherry butter sounds especially delicious. I thought this was exceptionally good bread pudding, I appreciated that the custard wasn’t too thick or eggy.


Lisa May 18, 2010 at 10:47 pm

That looks like fabulosity!!!!!


Leslie May 18, 2010 at 8:38 pm

Yep, this looks pretty incredible! I’m glad it was such a hit at your house! The Dorie hall of fame is quite exclusive!


Jenny May 18, 2010 at 6:56 pm

I didn’t get to bake along this week and want a piece of your bread pudding so badly. It looks heavenly! I’m especially excited about the cherry butter!


Katrina May 18, 2010 at 4:11 pm

What Miss Kate said!
Really, looks and sounds great!


miss kate May 18, 2010 at 3:35 pm

I am SO MAD! SO MAD. That, my friends, is what a bread pudding is supposed to look like. WANT. *pout*


Jill May 18, 2010 at 2:13 pm

Your version looks awesome! Now I’m sorry I skipped this week.


Jessica May 18, 2010 at 1:41 pm

Oooh! I like your variation! I didn’t even know cherry butter existed!


Judy May 18, 2010 at 12:13 pm

Your version sounds delicious. This seems like a versatile recipe with lots of room to play with flavors. Once I find more cherry jam, I plan to make it again.


pamela May 18, 2010 at 11:42 am

Looks super luscious! I didn’t get to bake this week. Sigh…


Mary May 18, 2010 at 11:37 am

Cherry butter?! I’ve never had it, but I’ll be on the lookout now! Yours sounds like a wonderful variation, and I love the idea of the creme anglaise on top for more custardy goodness.
My mother has rhubarb growing in her backyard, so I picked 10 pounds on Mother’s Day weekend. I’m going back this weekend for more. I made 16 jars of jam, and have lots more in mind. I never buy rhubarb, even when I’m tempted by the bright pink imported stuff.


Romaine May 19, 2010 at 5:41 pm

Mary, I buy cherry butter at Central Market. It is McCutcheon’s brand. Fabulous. They have a website–www.mccutcheons.com


natalia May 18, 2010 at 10:15 am

Ciao ! Your version sounds really great !!


Clivia May 18, 2010 at 10:09 am

Romaine, lovely bread! I want to try that recipe. Your bread pudding also sounds delicious.


Ashley May 18, 2010 at 10:05 am

That sounds amazing! I used apples & apple butter, but I will have to make it again with cranberries & cherry butter!


steph (whisk/spoon) May 18, 2010 at 9:52 am

mmm…that sounds so good! cherry butter–i want!!


Valerie May 18, 2010 at 9:51 am

It can be a bit difficult to make bread pudding look presentable but I love how this looks in the large glass ice cream bowls. Cranberry and cherry butter sound like a refreshing combination for spring!


Margaret May 18, 2010 at 9:45 am

used some frsh baked bread also but would love to try with an apple bread or cranberry bread.

Your BP looks AWESOME!!


chocolatechic May 18, 2010 at 6:53 am

I used skim milk too.


Tia @ ButtercreamBarbie May 18, 2010 at 3:59 am

your changes sound great! i also really liked the milk choc bundt cakes as far as dorie recipes go. nice job!


AnneStrawberry May 17, 2010 at 11:38 pm

Your version sounds awesome! We loved this too.

By the way, I finally got around to jarring some salad. It was awesome- thank you!


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