Ingredients
Scale
- 1 loaf challah or brioche bread, cut into 1-inch cubes
- 8 ounces cream cheese, softened
- 1 cup milk
- 1/2 cup heavy cream
- 6 large eggs
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1/4 teaspoon ground cinnamon
- 1 (21 ounce) can cherry pie filling
- 1/4 cup sliced almonds (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- In a large bowl, whisk together the cream cheese, milk, heavy cream, eggs, sugar, vanilla extract, almond extract, and cinnamon until smooth.
- Place the bread cubes in the prepared baking dish. Pour the cream cheese mixture over the bread, making sure all the bread is evenly coated. Gently press down on the bread to help it absorb the liquid.
- Spoon the cherry pie filling evenly over the bread mixture. Sprinkle with sliced almonds, if desired.
- Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake for another 10-15 minutes, or until the top is golden brown and the casserole is set.
- Let the casserole cool for a few minutes before serving. Serve warm.
Notes
For best results, use day-old bread. You can prepare the casserole ahead of time and refrigerate it overnight. Add the cherry pie filling just before baking. Leftovers can be stored in the refrigerator for up to 3 days. Reheat in the oven or microwave. You can substitute other fruits for the cherries, such as blueberries, raspberries, or peaches.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 30g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 150mg