2 ratings

Banana, Cherry and Roasted Cinnamon Bread Pudding

Delicious when made with challah bread
Banana, Cherry and Roasted Cinnamon Bread Pudding
Photo courtesy of McCormick

Dried cherries add a festive touch to this bread pudding. For a moist pudding, make sure the bread cubes are soaked with the milk mixture.

Recipe courtesy of McCormick


  • 1/2 Cup dried cherries
  • 1 Tablespoon rum
  • 1 Cup sugar
  • 4 Teaspoons McCormick Gourmet™ Roasted Saigon Cinnamon
  • 4 eggs
  • 3 Teaspoons McCormick® All Natural Pure Vanilla Extract, divided
  • 1/4 Teaspoon salt
  • 3 Cups milk
  • 7 Cups challah, French or Italian bread cubes
  • 2 ripe bananas, sliced
  • 1 Cup heavy cream


Preheat oven to 350°F.

Mix cherries and rum in small bowl.

Let stand 5 minutes.

Mix sugar and cinnamon in small bowl.

Reserve 1/4 cup plus 2 tablespoons of the sugar mixture.

Mix eggs, remaining sugar mixture, 2 teaspoons of the vanilla and salt in large bowl with wire whisk until well blended.

Stir in milk until well blended.

Add bread cubes and bananas; toss to coat well.

Pour into greased 13x9-inch baking dish.

Sprinkle cherries evenly over top.

Sprinkle with 2 tablespoons of the reserved sugar mixture.

Bake 35 to 40 minutes or until knife inserted in center comes out clean.

Cool slightly on wire rack.

Meanwhile, beat cream, remaining 1/4 cup sugar mixture and 1 teaspoon vanilla in medium bowl with electric mixer just until stiff peaks form.

Refrigerate until ready to serve.

Serve warm bread pudding with whipped cream.