This pudding's rich vanilla flavor plays perfectly with the luscious chocolate, cherries and almonds. Source: EatingWell Magazine, April/May 2006

EatingWell Test Kitchen


Bread & filling


Instructions Checklist
  • Preheat oven to 375F. 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 chips 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.


Make Ahead Tip: Prepare the pudding through Step 3; refrigerate overnight. Let stand at room temperature while the oven preheats. Bake as directed in Step 4.

Tips: 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.

Nutrition Facts

319 calories; 11.4 g total fat; 4.2 g saturated fat; 94 mg cholesterol; 186 mg sodium. 364 mg potassium; 44.8 g carbohydrates; 4.7 g fiber; 30 g sugar; 12.1 g protein; 165 IU vitamin a iu; 3 mg vitamin c; 41 mcg folate; 109 mg calcium; 2 mg iron; 69 mg magnesium; 23 g added sugar;

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Rating: 5 stars
Delicious!!! i was trying to save some old food befor it gets to bad and i stumbled across this recepie. instead of cherries i used ripe strawberrys... all the rest was exactly like the recepie and it turned out just delicouse... 5 stars!!! Read More