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Cherry Bread Pudding Recipe
|Italian bread crumbs/6 slices of french bread||1 Cup (16 tbs), toasted and then crumbled (From 3 Slices)|
|Skim milk||1 Cup (16 tbs)|
|Ripe cherry||1 Pound, pitted|
|Cherry preserves||1⁄2 Cup (8 tbs) (Fruit Only, No Added Sugar)|
|Sliced almonds||1⁄2 Cup (8 tbs), toasted|
|Fat free sour cream||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 1287 Calories from Fat 214
% Daily Value*
Total Fat 25 g38.4%
Saturated Fat 2.9 g14.6%
Trans Fat 0 g
Cholesterol 25.5 mg
Sodium 1277.1 mg53.2%
Total Carbohydrates 243 g81%
Dietary Fiber 16.5 g65.9%
Sugars 153.8 g
Protein 36 g72%
Vitamin A 18% Vitamin C 56.8%
Calcium 81.7% Iron 28.2%
*Based on a 2000 Calorie diet
Add the milk.
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.