Cherry Bread Pudding

This cherry bread pudding takes a lighter path than the traditional cream-soaked version. Non-fat yogurt replaces the heavy cream, cracked wheat bread stands in for white, and dark honey handles the sweetness instead of refined sugar. It’s still rich and satisfying, just less indulgent.

Soaking the dried cherries and raisins in boiling water first plumps them back up so they’re soft and juicy in the finished pudding. If they went in dry, they’d pull moisture from the custard and end up tough and chewy. Drain them well though, or the extra water will make the pudding soggy.

The cracked wheat bread adds a nuttier, more textured base than soft white bread. It holds up better in the egg and yogurt mixture without dissolving into mush, giving each bite some structure.

Pro Tips

• Use dark honey for a deeper, more complex sweetness. Light honey works but won’t have the same caramel-like richness.
• Break the bread into uneven pieces rather than neat cubes. The rough edges crisp up during baking and add texture.
• The recipe’s doneness cue is spot on: bake until you can smell it. When the aroma fills the kitchen, it’s ready.
• Sprinkle cinnamon on top right after baking while the surface is still tacky so it sticks.

Variations

• Use dried cranberries instead of cherries for a tarter, more seasonal version.
• Add a splash of vanilla extract to the egg mixture for extra warmth.
• Serve with a drizzle of warm honey or a dollop of Greek yogurt on top.