Cherries Jubilee Bread Pudding – A Decadent Twist on a Classic

A golden-brown Cherries Jubilee Bread Pudding in a yellow checkered baking dish, topped with plump cherries and dusted with powdered sugar. The dish is set against a rustic brick background with stacked vintage books beside it.

If you're looking for the perfect dessert to impress at brunch, holiday gatherings, or any special occasion, this Cherries Jubilee Bread Pudding is a must-try. With rich notes of vanilla, caramel, and tart cherries, this dish is elevated with a bold Beignet Coffee sauce that adds depth and indulgence.

Indulge in the rich flavors of our Cherries Jubilee Bread Pudding. This dessert combines the sweetness of glazed doughnuts with tart cherries and a luscious Beignet Coffee sauce, creating a harmonious blend of textures and tastes.

Why You’ll Love This Recipe

A Unique Twist on Traditional Bread Pudding – Instead of regular bread, we use stale glazed yeast doughnuts, making this dish extra flavorful and soft.
The Perfect Balance of Sweet and Tart – The juicy cherries provide a bright contrast to the warm, caramelized coffee sauce.
An Easy, Make-Ahead Dessert – Prepare in advance and bake when ready for a stress-free, crowd-pleasing treat!

Tips for the Best Bread Pudding

  • Use Stale Doughnuts – Slightly dried-out doughnuts absorb the custard better, resulting in a rich, creamy texture.

  • Don’t Skip the Soaking Time – Letting the mixture sit ensures every bite is infused with flavor.

  • Bake with a Water Bath – This helps create a moist and creamy consistency, preventing the pudding from drying out.

Serving Suggestions

For an extra indulgent experience, serve warm with:

  • A scoop of vanilla ice cream

  • A dollop of whipped cream

  • An extra drizzle of coffee sauce

This Cherries Jubilee Bread Pudding is a delightful fusion of flavors that will have everyone asking for seconds. Give it a try and let us know what you think!

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Cherries Jubilee Bread Pudding with Coffee Sauce

With sweet notes of vanilla, caramel, and tart bright cherries, this indulgent bread pudding is bursting with flavor. Combining two breakfast favorites—coffee and doughnuts—this dessert is sure to be a crowd-pleaser for any occasion!

Author
Sally Valenti
Prep Time
45 minutes
Cook Time
55-70 minutes
Servings
12
Category

Dessert

Cuisine

American

Ingredients

  • 5 eggs
  • 2 1/4 cups whole milk
  • 2 tablespoons butter, melted
  • 2 tablespoons Beignet Coffee, brewed
  • 1/8 teaspoon ground nutmeg
  • 1/2 cup sugar
  • 5 cups stale glazed yeast doughnuts, cut into cubes
  • 1 1/3 cups fresh or frozen cherries, divided
  • 6 tablespoons butter
  • 1 cup light or dark brown sugar
  • 1/3 cup Beignet Coffee, strong brewed
  • Confectioners' sugar for dusting

Directions

  1. In a saucepan over medium-low heat, melt the butter, swirling the pan occasionally until foamy. Use a heatproof rubber spatula to scrape the bottom and sides to prevent burning.
  2. Cook for about 5 minutes, until the butter smells nutty and turns amber in color
  3. Remove from heat and whisk in brown sugar and brewed Beignet Coffee. Set aside to cool.
  4. In a large bowl, whisk together the eggs, whole milk, melted butter, brewed Beignet Coffee, nutmeg, and sugar until sugar dissolves.
  5. Pour the egg mixture over the doughnuts and cherries, pressing down lightly to help the doughnuts absorb the liquid.
  6. Cover and refrigerate for 30 minutes to allow the flavors to meld.
  7. Preheat oven to 350°F and position a rack in the center.
  8. Butter a 9x13-inch baking pan.
  9. Pour 1/3 of the coffee sauce into the buttered pan, tilting to coat the bottom evenly
  10. Scoop the soaked bread pudding mixture into the pan, pouring any remaining liquid over it.
  11. Scatter the remaining cherries over the top and drizzle another 1/3 of the coffee sauce over the pudding.
  12. Place a sheet pan filled with water on the lower oven rack.
  13. Cover the bread pudding with foil and bake on the middle rack for 55 to 70 minutes.
  14. After the first 40 minutes, remove the foil to allow the top to brown.
  15. Bake until puffy and golden brown on top.
  16. Remove from oven and let it cool for 30 minutes before serving.
  17. If desired, dust with powdered sugar and serve with the remaining coffee sauce.
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