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Dessert • Sweet

Vanessa’s Bread Pudding with Fresh Black Cherries and Vanilla Bean Ice Cream

Vanessa Ip, Habanero Consulting Inc.
Vanessa Ip

Product Analyst

This bread pudding reminds me of the holidays because it’s warm, sweet and cool like the winter season. It was a recipe that my friends and I enjoyed during one Christmas vacation at a Whistler lodge. It made was by someone who loves to get everyone together.

Bread Pudding with Fresh Black Cherries and Vanilla Bean Ice Cream


  • One-pound loaf white bread, cubed
  • 1¼ cups sugar
  • 4 large eggs
  • 1 tablespoon cinnamon
  • 2 teaspoons pure vanilla extract
  • ¼ teaspoon kosher salt
  • 8 tablespoons (1 stick) unsalted butter, melted, plus more for greasing the baking dish
  • 2 cups milk
  • ⅓ cup bourbon (optional)
  • 4 cups pitted black cherries (fresh)
  • Vanilla bean ice cream


Step 1

Preheat the oven to 375°F and position a rack in the centre of the oven. Grease a 2-quart baking dish with butter and set aside.

Step 2

In a large bowl, combine the cubed bread, sugar, eggs, cinnamon, vanilla, salt, melted butter and milk; mix thoroughly, then transfer to the prepared baking dish. (Optional: pour in the bourbon.) Then gently fold in the cherries.

Step 3

Place in the oven and bake until puffed and golden brown on top, about 45 minutes. Set aside and let cool completely.

Step 4

Serve each portion of bread pudding with vanilla bean ice cream.

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Photos are for inspiration only and do not represent the talents of the Habanero test kitchen. Some snap-happy Habs have shared personal photos of their creations below their recipe.