Chocolate, Cherry & Almond Bread Pudding

Chocolate, Cherry & Almond Bread Pudding

1 Review
From: EatingWell Magazine, April/May 2006

This pudding's rich vanilla flavor plays perfectly with the luscious chocolate, cherries and almonds.

Ingredients 8 servings

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Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
  • Custard
  • 4 large egg whites
  • 4 large eggs
  • 1 cup skim milk
  • Seasonings
  • ½ cup sugar
  • 1 tablespoon vanilla extract
  • ½ teaspoon ground cinnamon
  • Bread & filling
  • 4 cups whole-grain bread, crusts removed if desired, cut into 1-inch cubes (about ½ pound, 4-6 slices)
  • 2 cups pitted cherries, fresh or frozen (thawed)
  • ¾ cup semisweet chocolate chips, preferably mini
  • ¼ cup sliced almonds, lightly toasted (see Tip)
  • Topping
  • ¼ cup sliced almonds, lightly toasted, or Streusel Topping (see Tip)


  • Active

  • Ready In

  1. Preheat oven to 375F. Coat an 11-by-7-inch glass baking dish or a 2-quart casserole with cooking spray.
  2. To prepare custard: Whisk egg whites, eggs and milk in a medium bowl. Add sugar, vanilla and cinnamon: whisk to combine.
  3. Toss bread, cherries, chocolate chips and ¼ 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.
  4. Bake until the custard has set, 40 to 45 minutes. Uncover, sprinkle with ¼ 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 ⅓ cup flour, ¼ 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 information

  • Serving size: 1 piece
  • Per serving: 319 calories; 11 g fat(4 g sat); 5 g fiber; 45 g carbohydrates; 12 g protein; 41 mcg folate; 94 mg cholesterol; 30 g sugars; 23 g added sugars; 165 IU vitamin A; 3 mg vitamin C; 109 mg calcium; 2 mg iron; 186 mg sodium; 364 mg potassium
  • Carbohydrate Servings: 3
  • Exchanges: 1 starch, 2 other carbohydrates, 2 fat

Reviews 1

November 01, 2011
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By: EatingWell User
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!!!
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