Cherry Bread Pudding

Cherry Bread Pudding Recipe
Beth Dreiling Hontzas; Lisa Powell Bailey
Bread pudding will rise to the top of ramekins as it bakes and may overflow. It will deflate once it's removed from oven.

Yield:

Makes 6 servings

Recipe from

Southern Living

Recipe Time

Prep: 25 Minutes
Stand: 40 Minutes
Bake: 35 Minutes

Nutritional Information

Calories 306
Caloriesfromfat 0.0 %
Fat 4.6 g
Satfat 2.1 g
Monofat 0.9 g
Polyfat 0.7 g
Protein 12.7 g
Carbohydrate 51.4 g
Fiber 1.9 g
Cholesterol 8 mg
Iron 2.9 mg
Sodium 388 mg
Calcium 196 mg

Ingredients

1 (8-oz.) French bread loaf, cut into 1-inch pieces
Vegetable cooking spray
2 cups fat-free milk
1/2 (12-oz.) can fat-free evaporated milk
3/4 cup no-calorie sweetener
3/4 cup egg substitute
1/4 cup sugar
1 tablespoon butter, melted
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Preparation

1. Preheat oven to 350°. Place bread pieces in 6 (8-oz.) ramekins coated with cooking spray. Place ramekins on a baking sheet.

2. Whisk together milk and next 8 ingredients until blended. Pour milk mixture over bread in ramekins; let stand 30 minutes, pressing bread to absorb mixture after 15 minutes.

3. Bake at 350° for 30 to 35 minutes or just until a knife inserted in center comes out clean. Let stand 10 minutes. Spoon Cherry Sauce over bread pudding.

Note: For testing purposes only, we used Splenda No Calorie Sweetener, Granular. Instead of ramekins, place bread pieces in a 11- x 7-inch baking dish coated with cooking spray, and proceed with recipe as directed. (No need to place on baking sheet.) Bake at 350° for 30 to 35 minutes or just until a knife inserted in center comes out clean. Let stand 10 minutes.

Note: Nutrition analysis includes sauce.

Phillip Hein, Burlington, Wisconsin,

Southern Living

February 2008
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