Here’s a Cherry Custard Bake that’s creamy, lightly sweet, and perfect for breakfast, brunch, or dessert. It’s simple, cozy, and always a hit.
🍒 Cherry Custard Bake
Ingredients
- 3 cups pitted cherries (fresh or frozen, thawed & drained)
or 1 (21-oz) can cherry pie filling - 4 large eggs
- 1 cup whole milk (or half-and-half for richer custard)
- ½ cup granulated sugar
- ¼ cup brown sugar
- 2 tbsp melted butter
- 1 tsp vanilla extract
- ½ tsp almond extract (optional but excellent with cherries)
- ½ tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp salt
- ¾ cup all-purpose flour
Instructions
- Prep
- Preheat oven to 350°F (175°C).
- Butter an 8×8 or 9×9 baking dish.
- Cherries
- Spread cherries evenly in the dish.
- Custard Batter
- Whisk eggs, milk, sugars, butter, vanilla, almond extract, cinnamon, nutmeg, and salt.
- Whisk in flour until smooth.
- Assemble
- Pour custard gently over cherries.
- Bake
- Bake 40–45 minutes, until puffed, set in the center, and lightly golden.
- Cool & Serve
- Cool 10–15 minutes before serving.
Serving Ideas
- Dust with powdered sugar
- Top with whipped cream or vanilla ice cream
- Serve warm or chilled
- Add a drizzle of cream or custard sauce
Easy Variations
- Cherry-Almond: Add sliced almonds on top before baking
- Coconut Cherry: Replace ¼ cup milk with coconut milk
- Extra Custardy: Use half-and-half and reduce flour to ½ cup
- Crusty Bottom: Add a thin layer of buttered bread or croissants first
If you want a German-style (kirsch clafoutis) version or a cream-cheese swirl, I can do that too
