Tart Cherry Bread Pudding with Cherry Compote

A lightly sweet, nutrient-rich dessert layered with antioxidant-packed tart cherries and toasted walnuts. The compote forms a beautiful ruby topping when inverted — warm and glossy, or chilled and sliceable.

Ingredients

For the Bread Pudding

• 3 cups whole-grain or whole-wheat bread, cut into 1-inch cubes (slightly stale works best)
• 2 large eggs
• 1½ cups fat-free evaporated milk (or 1½ cups unsweetened almond milk + 2 tbsp Greek yogurt for richness)
• 2 tbsp melted butter or Smart Balance
• ¼ cup organic sugar, coconut sugar, or xylitol
• ¼ cup chopped walnuts, lightly toasted
• ¼ cup dried tart cherries
• ½ tsp lemon zest
• ½ tsp vanilla extract
• Pinch of sea salt

Instructions

1. Preheat oven to 350°F. Lightly grease an 8×4-inch loaf pan or 8-inch baking dish.
2. Soak the bread: In a large bowl, whisk together eggs, milk, sugar, vanilla, lemon zest, and salt. Add bread cubes and gently press down to absorb the liquid. Let soak 10–15 minutes.
3. Fold in additions: Stir in melted butter, walnuts, and dried cherries.
4. Layer the compote: Spoon 1 cup of Cherry Compote (recipe below) into the bottom of the prepared pan. Spread evenly.
5. Add bread mixture: Gently spoon soaked bread mixture over the compote, smoothing the top.
6. Water bath bake: Place the loaf pan inside a larger roasting pan. Add hot water to the roasting pan until it reaches halfway up the sides of the loaf pan.
7. Bake: Cover loosely with foil and bake 40–45 minutes. Remove foil and bake an additional 10–15 minutes until golden and set in the center (internal temp about 160–165°F).
8. Cool & invert: Let rest 15–20 minutes. Run a knife around edges and invert onto a serving platter. The compote will now be the glossy top layer.

To serve chilled, refrigerate overnight before inverting for clean slices.

Tart Cherry Compote

Yields about 2½–3 cups

Ingredients

• 2 cups fresh or frozen tart cherries (pitted)
• ¼ cup water or fresh orange juice
• ¼–⅓ cup organic sugar, coconut sugar, or xylitol (adjust to taste)
• 1 tsp lemon juice
• ½ tsp vanilla extract
• Optional: ½ tsp arrowroot or cornstarch mixed with 1 tbsp water (for thicker sauce)

Instructions

1. In a nonreactive saucepan, combine cherries, water, and sweetener. Bring to a gentle simmer over medium heat.
2. Cook 10–15 minutes, stirring occasionally, until cherries soften and release juices.
3. Add lemon juice and vanilla.
4. If a thicker compote is desired, stir in the arrowroot slurry and simmer 1–2 more minutes until slightly thickened.
5. Cool before using. Refrigerate up to 1 week.

FoodTrients® Tip

For even more antioxidant support, use tart cherries instead of sweet cherries — they contain higher concentrations of anthocyanins linked to inflammation control and recovery support.