Cherry Bread Pudding from Brittany
Known in French as “Le Fouesnantais”, this Cherry Bread Pudding recipe originates from Fouesnant, a small town in Brittany where cherries are a big part of the local economy. Filled with clusters of cherries and topped with a fragrant cinnamon crumble, it is rich and satisfying with bursts of sweetness (and it makes great use of whichever leftover brioche, pain au lait or bread you might have on hand!) Bread Pudding truly is a simple, delicious comfort food. The addition of cherries here brings another layer of brightness. I find…
- Prep time
- 10 min
- Cook time
- 40 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- For the batter:
- 6 big slices (350g) of stale brioche, pain au lait or bread
- 2 cups (50cl) warm milk
- ¾ cup (150g) sugar
- 1 1/3 cup (125g) Almond flour
- 3 eggs
- 500g cherries (pitted, if desired)
- For the topping:
- ½ tsp ground cinnamon
- 3 tbsp sugar
- 2 tbsp bread crumbs
- 5 tbsp (75g) butter, cold and cubed.
Instructions
- 1
Crumble the brioche, pain au lait or bread slices into a big bowl. Cover with the warm milk and let soak for 5 minutes. Using a whisk, mix until you get the consistency of a smooth paste.
- 2
Whisk in the sugar, almond flour, and eggs. Fold in the cherries.
- 3
Pour the batter in a previously greased (9”) baking dish, and smooth out the top with the back of a spoon.
- 4
Pre-heat your oven to 400F.
- 5
For the topping, mix with your fingers the ground cinnamon, sugar, bread crumbs and butter until you get a crumbly consistency. Sprinkle the topping evenly onto the batter.
- 6
Bake for 40-45 minutes, until golden.
- 7
Let cool for at least 10 minutes (for it to set) before serving.