Cherry Bread Pudding
- Total Time
- 1 hour, plus 2 hours' refrigeration
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 4ounces stale white or whole-wheat bread, crusts removed (weigh after removing crusts)
- 1cup low-fat milk (2 percent)
- 1teaspoon vanilla extract
- Softened butter for the baking dish
- 3eggs, separated
- 50grams (½ cup) almond flour
- ½teaspoon cinnamon
- 2tablespoons mild honey, like clover
- ¼cup sugar
- ¾pound cherries, pitted
- 2tablespoons sliced almonds, lightly toasted
- 1teaspoon kirsch (optional)
Optional
Nutritional analysis per serving (8 servings)
203 calories; 8 grams fat; 2 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 27 grams carbohydrates; 3 grams dietary fiber; 19 grams sugars; 7 grams protein; 101 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Cut the bread into ¾-inch squares. Combine the milk and vanilla and toss with the bread in a medium bowl. Cover and refrigerate for 2 hours or longer.
- Step 2
Preheat the oven to 375 degrees. Butter a 9-inch ceramic tart pan or 2-quart baking dish. Arrange the pitted cherries in the dish.
- Step 3
Remove the soaked bread from the refrigerator and beat with a whisk or an immersion blender until it becomes a mush. Beat in the egg yolks, almond flour, cinnamon, kirsch if using, and honey.
- Step 4
In a clean, dry bowl or the bowl of a stand mixer fitted with the whip attachment, begin beating the egg whites on low speed. Gradually add the sugar, turn up the speed to high and whip until the egg whites form a soft meringue, about 1 minute. Be careful not to overbeat, as you do not want the mixture to dry out. Using a rubber spatula, gently fold the egg whites into the bread mixture. Scrape into the baking dish. Sprinkle the sliced almonds on top.
- Step 5
Bake 40 minutes, until puffed and golden brown. Serve warm.
- Advance preparation: This will keep for a couple of days in the refrigerator, and I like to eat leftovers for breakfast with yogurt. You can warm it in a 400-degree oven for 5 to 10 minutes before serving.
Private Notes
Comments
Maybe it's time to buy a kitchen scale?
I've been cooking for 60 years without a kitchen scale and see no need for one now. However, recipes that ask for weights rather than specific amounts of ingredients keep me from enjoying beautiful recipes like this one. Please give amounts in cups, tablespoons, etc. rather than ounces and pounds.
I'm in the process of making this, and the bread measured out to be about two cups, cubed.
This was the best bread pudding not only tasty but healthy It doesn’t come across as bread pudding when you are eating it But feels like some five star chef made it
I used double the amount of bread called for. I Made this with blueberries rather than cranberries; made with grand marnière rather than Krish. Also used whole milk (not low fat). My family and I were all very happy with the results.
I added maybe a cup and a half of milk instead of 1 cup to better soak the bread…this came out way more like a clafoutis vs a bread pudding.
Advertisement