Swiss cherry bread pudding


This cherry bread pudding is good for dessert or to accompany a cup of hot chocolate for an afternoon snack. Very comforting after a brisk walk in the crisp mountain air.


3 1⁄2 T butter
1⁄2 c sugar (white sugar)
4 sli bread
1 1⁄2 c milk (hot)
3 egg
1 pn nutmeg (grated)
1 T lemon zest (finely grated)
1⁄3 c hazelnuts (ground, can be other nuts)
1 cn cherries (drained, pitted sweet cherries, 16 oz can)


  1. Preheat oven to 350°F (175°C). Grease a medium-sized round baking dish with 1/2 tablespoon (15 g) butter. Sprinkle 2 Tbs (30g) sugar.
  2. Place bread into a large bowl, pour over hot milk then add butter and beat until smooth; incorporate remaining ingredients and blend thoroughly.
  3. Transfer mixture to prepared baking dish and bake for 40 minutes.
  4. Remove from oven and allow to cool slightly. Serve warm.


Reserve 4 cherry halves for decoration. Whip 1 cup heavy cream to soft peaks. Garnish each serving with whipped cream and top with a cherry half.

The Swiss name for this dessert is chriesibragel.

4 servings
Preparation time
Cooking time
Total time
1 hour