Cherry Bread Pudding

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

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Recipe Time

Prep Time:
Stand: 40 Minutes
Bake: 35 Minutes

Nutritional Information

Amount per serving
  • Calories: 306
  • Calories from fat: 0.0%
  • Fat: 4.6g
  • Saturated fat: 2.1g
  • Monounsaturated fat: 0.9g
  • Polyunsaturated fat: 0.7g
  • Protein: 12.7g
  • Carbohydrate: 51.4g
  • Fiber: 1.9g
  • Cholesterol: 8mg
  • Iron: 2.9mg
  • Sodium: 388mg
  • Calcium: 196mg

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
  • Cherry Sauce

Preparation

  1. 1. Preheat oven to 350°. Place bread pieces in 6 (8-oz.) ramekins coated with cooking spray. Place ramekins on a baking sheet.
  2. 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. 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.
  4. 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.
  5. Note: Nutrition analysis includes sauce.
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