Chocolate, Cherry and Almond Bread Pudding
- Prep Time -
- Cook Time -
- Serves 8
Recipe Provided By: EatingWell.com
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1. Ingredients
- 4 large egg whites
- 4 large eggs
- 1 cup skim milk
- 1/2 cup sugar
- 1 tablespoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 4 cups whole-grain bread, crusts removed if desired, cut into 1-inch cubes
- 2 cups pitted cherries, fresh or frozen (thawed)
- 3/4 cup semisweet chocolate chips, preferably mini
- 1/4 cup sliced almonds, lightly toasted (see Tip)
- 1/4 cup sliced almonds, lightly toasted, or Streusel Topping (see Tip)
Nutrition Info
Per Serving
- Calories: 305 kcal
- Carbohydrates: 42 g
- Dietary Fiber: 4 g
- Fat: 11 g
- Protein: 10 g
- Sugars: 29 g
About: Nutrition Info 
Powered by: ESHA Nutrient Database
2. Cooking Directions
- Preheat oven to 375 degrees F. Coat an 11-by-7-inch glass baking dish or a 2-quart casserole with cooking spray.
- To prepare custard: Whisk egg whites, eggs and milk in a medium bowl. Add sugar, vanilla and cinnamon: whisk to combine.
- Toss bread, cherries, chocolate chops and 1/4 cup almonds in a large bowl. Add the custard and toss well to coat. Transfer to the prepared baking dish and push down to compact. Cover with foil.
- Bake until the custard has set, 40 to 45 minutes. Uncover, sprinkle with 1/4 cup almonds (or Streusel Topping) and continue baking until the pudding is puffed and golden on top, 15 to 20 minutes more. Transfer to a wire rack and cool for 15 to 20 minutes before serving.
Yield: 8 servings
3. Still Hungry?
This pudding's rich vanilla flavor plays perfectly with the luscious chocolate, cherries and almonds.
Notes:
Tip
Toast sliced almonds in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes. To make streusel topping: Combine 1/3 cup flour, 1/4 cup oats (preferably old-fashioned), 2 tablespoons brown sugar and 2 tablespoons canola oil in a small bowl. Spread the mixture on top of the pudding after the initial 40 to 45 minutes of baking.
To make ahead
Prepare the pudding through Step 3; refrigerate overnight. Let stand at room temperature while the oven preheats. Bake as directed in Step 4.
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