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Beth Dreiling Hontzas; Lisa Powell Bailey Photo by: Beth Dreiling Hontzas; Lisa Powell Bailey

Cherry Bread Pudding

Bread pudding will rise to the top of ramekins as it bakes and may overflow. It will deflate once it's removed from oven.

Southern Living FEBRUARY 2008

  • Yield: Makes 6 servings
  • Prep time:25 Minutes
  • Stand:40 Minutes
  • Bake:35 Minutes

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. 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.

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
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Cherry Bread Pudding recipe

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