Slow Cooker Cherry Upside-Down Bread Pudding

Introduction & Inspiration

Get ready for a truly comforting and incredibly easy dessert experience with this Slow Cooker Cherry Upside-Down Bread Pudding! Imagine a luscious layer of sweet cherry pie filling at the bottom of your slow cooker, topped with a rich, cinnamon and vanilla-kissed custard made with toasted white bread cubes and studded with melty semi-sweet chocolate chips. The slow cooker gently bakes it all into a wonderfully moist, warm, and satisfying pudding that’s perfect for any occasion. When served (scooped or inverted), those delicious cherries end up on top!

My inspiration for this recipe comes from loving the classic comfort of bread pudding but wanting an ultra-simple method that utilizes the slow cooker for hands-off baking. The “upside-down” aspect with the cherry pie filling creates a beautiful, gooey topping when served, and the chocolate chips are a delightful surprise within the custardy bread.

This dessert is perfect for a cozy family treat, a potluck contribution, or anytime you want a warm, sweet, and satisfying pudding without much fuss. The slow cooker does all the hard work! It is a perfect dessert recipe.

Nostalgic Appeal / Comfort Factor

Bread pudding is pure nostalgic comfort food for so many, evoking feelings of warm kitchens, thrifty home cooking (a great way to use up bread!), and simple, satisfying sweet treats. Cherry pie filling adds another layer of familiar, beloved comfort, reminiscent of classic cherry pies and cobblers. Chocolate chips, of course, are a universally loved addition that brings joy to any dessert.

This recipe combines all these comforting elements into one easy slow cooker dessert. The warm, soft, custardy texture of the bread pudding, the sweet fruitiness of the cherries, and the pockets of melted chocolate create a deeply satisfying and heartwarming experience.

It’s a taste of old-fashioned comfort made incredibly simple with modern convenience. A perfect comfort food dessert.

Homemade Focus (Slow Cooker Magic)

While this recipe cleverly utilizes convenient ingredients like sliced white bread and canned cherry pie filling, the homemade focus shines in the creation of the rich custard mixture and the overall assembly within the slow cooker. You’re toasting the bread to give it structure, then making a classic custard base from scratch with butter, sugar, eggs, milk, cinnamon, and vanilla.

The “homemade” magic lies in combining these components and letting the gentle, even heat of the slow cooker transform them into a cohesive, moist, and flavorful bread pudding. This hands-off baking method is a key part of its homemade charm for busy cooks.

It celebrates how easily you can create a comforting, crowd-pleasing dessert from scratch (with a little help from pantry staples) using the convenience of your slow cooker. The homemade custard is delicious.

Flavor Goal

The primary flavor goal is a warm, sweet, and comforting bread pudding with prominent flavors of cherry, vanilla, cinnamon, and chocolate, all in a rich, custardy texture. The bottom layer of cherry pie filling should become warm and gooey, forming a luscious base (or topping, if inverted).

The bread pudding itself, made from toasted white bread soaked in a cinnamon-vanilla egg custard, should be moist, tender, and flavorful, with pockets of melted semi-sweet chocolate chips providing bursts of richness.

The overall experience should be a sweet, fruity, chocolatey, and warmly spiced dessert with a soft, comforting, custardy texture – perfect served warm with a dollop of whipped cream. A perfect balance between flavour and texture.

Ingredient Insights

• Sliced White Bread: A standard 16-ounce loaf. Toasting the slices until golden brown (under the broiler) before cubing helps them absorb the custard without becoming completely mushy, providing better texture.
• Cherry Pie Filling (Canned): Provides the sweet, fruity base layer. A standard 21-ounce can.
• Custard Mixture:
  • Butter (Softened): Creamed with sugar to form the rich base of the custard. Unsalted is specified, so salt is added separately.
  • Granulated Sugar: Sweetens the custard.
  • Large Eggs (Room Temperature): Essential for creating the custard structure and richness. Room temperature helps them incorporate smoothly.
  • 2% Milk: Provides the liquid for the custard. Whole milk would make it even richer.
  • Ground Cinnamon & Vanilla Extract: Classic warm spice and flavor enhancer for bread pudding.
• Semi-Sweet Chocolate Chips: Folded into the bread and custard mixture for pockets of melted chocolate.
• Sweetened Whipped Cream (Optional): For serving, adding a cool, creamy contrast.

Essential Equipment

• Baking Sheets: For toasting the bread slices under the broiler.
• Broiler (in Oven):
• 5- or 6-quart Slow Cooker: Needs to be greased.
• Large Mixing Bowl: For creaming butter/sugar and making the custard.
• Electric Mixer (Handheld or Stand Mixer): For creaming butter and sugar, and beating in eggs.
• Rubber Spatula or Spoon: For folding in bread cubes and chocolate chips, and transferring to slow cooker.
• Knife & Cutting Board: For cubing the toasted bread.
• Measuring Cups & Spoons:
• Wire Cooling Rack (Implied): For cooling toasted bread if not cubed immediately.

Ingredients

(Original recipe yields 8 servings)

Bread Pudding:

• ▢ 1 loaf (16 ounces) sliced white bread
• ▢ 1 can (21 ounces) cherry pie filling
• ▢ 1/2 cup (1 stick) unsalted butter, softened
• ▢ 1 cup granulated sugar
• ▢ 5 large eggs, room temperature
• ▢ 2 cups 2% milk
• ▢ 1 teaspoon ground cinnamon
• ▢ 1 teaspoon vanilla extract
• ▢ 3/4 cup semisweet chocolate chips

Optional Topping:

• ▢ Sweetened whipped cream

Step-by-Step Instructions

1. Prepare Oven and Toast Bread:

• Adjust your oven rack so it is about 3-4 inches from the broiler element. Preheat the oven’s broiler.
• Place the slices of white bread in a single layer on ungreased baking sheets.
• Broil one pan at a time, watching very carefully, for 1-2 minutes on each side, until the bread is golden brown and toasted. (Broilers work fast, so don’t walk away!).
• Once toasted, let the bread slices cool slightly on the baking sheets or a wire rack.
• When cool enough to handle, cut the toasted bread into approximately 1-inch cubes. Set aside.
• Change Oven Temperature: Turn off the broiler. Preheat (or adjust) your oven to a standard baking temperature if your slow cooker requires preheating or if you were to bake this (though recipe is slow cooker only). Self-correction: Recipe is slow cooker only. No oven bake for the pudding itself. Just preheat slow cooker if model requires. Grease your 5- or 6-quart slow cooker.

2. Layer Cherry Filling:

• Spoon the entire can of cherry pie filling into the bottom of the greased slow cooker. Spread it out into an even layer.

3. Make the Custard Mixture:

• In a large mixing bowl, using an electric mixer (handheld or stand mixer), cream together the ½ cup of softened butter and the 1 cup of granulated sugar until the mixture is light and crumbly.
• Add the room temperature eggs, one at a time, beating well after each addition until fully incorporated. Scrape down the sides of the bowl as needed.
• On low speed, gradually beat in the 2 cups of milk, 1 teaspoon ground cinnamon, and 1 teaspoon vanilla extract. The mixture may appear slightly curdled at this stage; this is okay.

4. Combine Custard with Bread and Chocolate Chips:

• Gently stir the ¾ cup of semisweet chocolate chips and all the toasted bread cubes into the prepared custard mixture.
• Let the mixture stand at room temperature for about 10 minutes, stirring occasionally. This allows the bread to soften and absorb some of the custard.

5. Transfer to Slow Cooker and Cook:

• Carefully transfer the bread and custard mixture into the slow cooker, spooning it evenly over the top of the cherry pie filling layer.
• Cover the slow cooker with its lid.
• Cook on the LOW setting for 2 hours and 45 minutes to 3 hours and 15 minutes (2¾ – 3¼ hours).
• The bread pudding is done when it is set around the edges and a knife inserted into the center comes out clean (or with just a few moist crumbs, not wet batter).

6. Serve:

• Turn off the slow cooker. Let the bread pudding cool slightly for about 10-15 minutes with the lid off – this allows it to set up a bit more.
• Serve the Cherry Upside-Down Bread Pudding warm, scooped directly from the slow cooker (with cherries from the bottom coming out on top).
• If desired, top individual servings with a dollop of sweetened whipped cream. Enjoy!

Troubleshooting

• Bread Pudding Dry: Not enough custard absorbed by bread (ensure 10 min soak), or cooked too long/too high in slow cooker. Ensure bread is well saturated. Check for doneness at lower end of time range.
• Bread Pudding Soggy/Too Wet: Too much liquid, bread not toasted enough (absorbed too much too quickly and disintegrated), or undercooked (custard didn’t set). Toast bread well. Ensure custard is cooked until a knife comes out clean.
• Custard Not Set: Undercooked. Needs the full cooking time. Ensure slow cooker was properly heated and lid was on securely.
• Bottom (Cherry Layer) Scorching: Slow cooker might have hot spots or run too hot on LOW. If concerned, you can try placing a heatproof trivet under the slow cooker crock if your model allows, or check earlier. Usually, the moisture prevents scorching on low.
• Chocolate Chips All Sank: This is common. Gently stirring the bread mixture as it’s added to slow cooker can help distribute, but some sinking is normal.

Tips and Variations

• Toast Bread Well: Don’t skip toasting the bread; it prevents the pudding from becoming overly mushy and gives it better texture.
• Room Temperature Eggs: Help create a smoother custard.
• Don’t Overfill Slow Cooker: Ensure your slow cooker is large enough (5-6 qts) and not filled more than 2/3 to 3/4 full to prevent overflow.
• “Upside-Down” Serving: While you scoop it out with cherries on top, for a true “upside-down” presentation (like a cake), you could try lining the slow cooker very well with greased parchment paper (with overhangs), then very carefully inverting it onto a platter after it has cooled and set significantly. This is tricky with slow cooker bread pudding and may be messy. Scooping is easier and still gives the effect.
• Different Bread: Stale challah, brioche, or French bread (cubed and toasted) make excellent bread pudding.
• Different Pie Filling: Try blueberry, apple, or peach pie filling instead of cherry.
• Add Nuts: Fold ½ cup of chopped pecans or walnuts into the bread mixture along with the chocolate chips.
• Spices: Add a pinch of nutmeg or allspice along with the cinnamon for more warmth.
• Extracts: A ½ teaspoon of almond extract along with the vanilla would complement the cherry flavor.

Serving and Pairing Suggestions

• Serve Warm: Bread pudding is best enjoyed warm.
• With Whipped Cream or Ice Cream: A dollop of sweetened whipped cream (as suggested) or a scoop of vanilla bean ice cream is the classic accompaniment.
• Dessert: A perfect comforting dessert for any occasion.
• Brunch: Could even be served as a very indulgent brunch dish!
• Drizzle: A little extra chocolate sauce or caramel sauce over the whipped cream would be delicious.

Nutritional Information

(Note: Estimated, per serving, assuming 8 servings. Sweet dessert.)

• Calories: 450-600+
• Fat: 20-30g+
• Saturated Fat: 10-18g+
• Cholesterol: 120-160mg+ (High due to 5 eggs)
• Sodium: 350-500mg+
• Total Carbohydrates: 60-80g+
• Dietary Fiber: 2-4g+
• Sugars: 40-55g+ (Very sweet from pie filling, sugar, chocolate chips)
• Protein: 8-12g+

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Recipe Summary and Q&A

Summary: This Slow Cooker Cherry Upside-Down Bread Pudding starts with a layer of cherry pie filling in the bottom of a greased slow cooker. Toasted white bread cubes and semi-sweet chocolate chips are gently folded into a homemade custard mixture (made from butter, sugar, eggs, milk, cinnamon, and vanilla). This bread mixture is allowed to stand for 10 minutes to soften, then transferred to the slow cooker on top of the cherry filling. It’s cooked covered on LOW for about 3 hours until set. The bread pudding is served warm, typically scooped so the cherry layer comes out on top, optionally with whipped cream.

Q&A:

• Q: Why toast the bread first?
  • A: Toasting the bread helps it hold its structure better when soaked in the custard, preventing it from completely disintegrating and becoming overly mushy. It results in a bread pudding with more defined, tender bread pieces within the custard.
• Q: My custard mixture looked curdled after adding the milk. Is that okay?
  • A: Yes, the recipe notes “mixture may appear curdled.” This can sometimes happen when cold milk is added to a warm butter/egg/sugar mixture, or just due to the nature of the ingredients before they fully combine and cook. It should smooth out during the soaking and slow cooking process.
• Q: How do I know when the bread pudding is done in the slow cooker?
  • A: It should be set around the edges and puffed slightly. The most reliable test is to insert a knife into the center (through the bread layer, not just into the cherry filling). The knife should come out mostly clean, or with just a few moist crumbs, but not wet, uncooked custard.
• Q: Can I use a different type of pie filling?
  • A: Absolutely! Blueberry, apple, peach, or even a mixed berry pie filling would be delicious alternatives. Adjust spices if desired (e.g., more cinnamon with apple).