Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

Source: EatingWell Magazine, April/May 2006


Recipe Summary test

1 hr 45 mins

Nutrition Profile:



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

1 piece
319 calories; protein 12.1g; carbohydrates 44.8g; dietary fiber 4.7g; sugars 30.3g; fat 11.4g; saturated fat 4.2g; cholesterol 93.6mg; vitamin a iu 164.8IU; vitamin c 2.7mg; folate 41.4mcg; calcium 109.3mg; iron 2mg; magnesium 69mg; potassium 364.5mg; sodium 185.9mg; thiamin 0.1mg; added sugar 23g.

1 starch, 2 other carbohydrates, 2 fat