Name: Cherry Upside-Down Bread Pudding
Prep time: 20 min
Cook time: 2 h 45 min
Total time: 3 h 5 min
Yield: 12 servings
Ingredients: 1 loaf (16 ounces) sliced white bread; 1 can (21 ounces) cherry pie filling; 1/2 cup butter, softened; 1 cup sugar; 5 large eggs, room temperature; 2 cups 2% milk; 1 teaspoon ground cinnamon; 1 teaspoon vanilla extract; 3/4 cup semisweet chocolate chips; Sweetened whipped cream, optional

I've always loved bread pudding, and I enjoy fixing this for my family on a chilly day. You could use a different flavor of pie filling and omit the chocolate chips to make a completely different dessert. It's always delicious! —Ronna Farley, Rockville, Maryland

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Cherry Upside-Down Bread Pudding

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Yield:12 servings

Prep:20 min

Cook:2 hours 45 min

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Ingredients

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

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Directions

Place bread slices on ungreased baking sheets. Broil each pan 3-4 in. from heat until golden brown, 1-2 minutes on each side; let cool. Cut into 1-inch pieces; set aside.

Spoon pie filling into a greased 5- or 6-qt. slow cooker. In a large bowl, cream butter and sugar until crumbly. Add eggs, 1 at a time, beating well after each addition. Beat in milk, cinnamon and vanilla (mixture may appear curdled). Gently stir in chocolate chips and bread cubes; let stand until bread is softened, about 10 minutes. Transfer to slow cooker.
Cook, covered, on low until pudding is set and a knife inserted in the center comes out clean, 2-3/4-3-1/4 hours. Serve warm, with whipped cream if desired.