Cherry Bread Pudding Recipe
Ingredients
| 1 cup bread crumbs from 3 slices of Italian bread or 6 slices of French bread, toasted and then crumbled | ||
| Skim milk | 1 Cup (16 tbs) | |
| 1 lb. ripe cherries, pitted | ||
| 1/2 cup fruit-only cherry preserves, no added sugar | ||
| Sliced almonds | 1/2 Cup (16 tbs), toasted | |
| Sugar | 1 Teaspoon | |
| 1 cup fat-free sour cream | ||
Directions
Crumble the toast into a medium mixing bowl.
Add the milk.
Stir.
Add the cherries and most of the almonds.
Reserve a few tablespoons (about 30 mL) of almonds for topping.
Coat a 6 cup (1.5 L) baking dish with nonstick vegetable cooking spray.
Pour the toast mixture into the prepared baking dish and top with the almonds, if you are using them.
Sprinkle 1 tsp (5 mL) of sugar on top.
Bake in a preheated 350°F (180°C) oven for 35-45 minutes.
Add the milk.
Stir.
Add the cherries and most of the almonds.
Reserve a few tablespoons (about 30 mL) of almonds for topping.
Coat a 6 cup (1.5 L) baking dish with nonstick vegetable cooking spray.
Pour the toast mixture into the prepared baking dish and top with the almonds, if you are using them.
Sprinkle 1 tsp (5 mL) of sugar on top.
Bake in a preheated 350°F (180°C) oven for 35-45 minutes.
Chef
