Bread Pudding with Cherry Compote and Vanilla Sauce

Who doesn’t know ‘Bread Pudding’? Perhaps it’s more familiar under the name ‘Poor Knight Casserole.’ Because that’s exactly what it is, fundamentally.

Bread Pudding with Cherry Compote and Vanilla Sauce

This classic recipe makes a delicious bread pudding in a Römertopf clay baker. With cherry compote and vanilla sauce, it’s a real treat.

6-8 servings
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hours 10 minutes

Ingredients:

  • 1 loaf of light bread*, spelt or wheat
  • 370 g cherries in a jar
  • 35 g cornstarch
  • 180 g sugar
  • 600 ml milk
  • 150 ml cream
  • 3 eggs, size M
  • 250 ml cream
  • 1 tbsp sugar
  • 1 vanilla pod
  • 2 egg yolks
  • 35 g cornstarch
  • 1 jar of sour cherries
  • 1 tsp sugar

Instructions:

  • Preparation!
    Soak the Roman pot for at least 15 minutes in lukewarm water soaking.
  • For the Cherry Compote:
    1. Put cherries in a pot and bring to a boil over medium heat, leaving some juice in the jar. Add the cornstarch to the jar and shake vigorously.
    2. Heat the cherries, and as soon as the juice is about to boil, add the starch mixture while stirring constantly.
    3. Continue to heat while stirring until the mixture has thickened significantly and the milky cloudiness is gone.
  • For the Bread Pudding:
    1. Cut the bread into coarse cubes and set aside.
    2. Heat milk with sugar and cream until the mixture is about to boil, then set aside to cool down a bit.
    3. In the meantime, layer the bread and cherry compote spoon by spoon into the prepared mold.
    4. Stir the eggs vigorously into the hot milk mixture and pour it over the contents of the mold.
    5. Cover with a lid and place in the cold oven. Bake for 25 minutes at 200 °C (top/bottom heat). Then remove the lid and bake for 15 minutes at 220 °C (top/bottom heat) until golden brown. Serve warm.
  • For the Vanilla Sauce:
    1. Cut the vanilla pod lengthwise and scrape out the pulp.
    2. Put the pod, pulp, sugar, and cream in a pot and bring to a boil, then remove from the stove and let it steep for 10 minutes.
    3. Remove the vanilla pod and incorporate the egg yolks.
    4. Bring the mixture back to a boil while stirring until the sauce thickens a bit. Transfer to a bowl and refrigerate until serving.
    5. The weight is not a reference point in this case, as all breads are differently dense and therefore also weigh differently. The quantity indication is not too important either; the bread should be covered with the liquid to some extent in the end.

This bread pudding is a delightful treat, featuring a rich, creamy texture with layers of flavorful cherry compote. Baked in the Römertopf clay baker, it ensures a perfectly moist and tender pudding. A true comfort food classic, enhanced with a warm vanilla sauce.

Recommended Product: Römertopf 11305 Clay Roaster