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

Makes 8 servings

ACTIVE TIME: 25 minutes

TOTAL TIME: 1 3/4 hours

EASE OF PREPARATION: Easy

Custard
4 large egg whites
4 large eggs
1 cup skim milk

Seasonings
1/2 cup sugar
1 tablespoon vanilla extract
1/2 teaspoon ground cinnamon

Bread & filling
4 cups whole-grain bread, crusts removed if desired, cut into 1-inch cubes (about 1/2 pound, 4-6 slices)
2 cups pitted cherries, fresh or frozen (thawed)
3/4 cup semisweet chocolate chips, preferably mini
1/4 cup sliced almonds, lightly toasted (see Tip)

Topping
1/4 cup sliced almonds, lightly toasted, or Streusel Topping (see Tip)

1. Preheat oven to 375°F. 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 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.
4. 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.

NUTRITION INFORMATION: Per serving: 317 calories; 12 g fat (4 g sat, 5 g mono); 106 mg cholesterol; 45 g carbohydrate; 11 g protein; 4 g fiber; 219 mg sodium; 348 mg potassium.
Nutrition bonus: Magnesium (16% daily value), Fiber (15% dv).

3 Carbohydrate Servings

Exchanges: 1 starch, 2 other carbohydrates, 2 fat

TIP: 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.

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.

I liked that this bread pudding recipe called for whole-grain bread, as opposed to the white bread that I'm used to using. Delicious.

Anonymous, CT

Wonderful combination of flavors! And so easy to whip up--especially if you use the frozen, pitted cherries. I used the leftover egg yokes to make homemade vanilla ice cream. Then I served the ice cream with the warm bread budding. Yum!

Penelope, Burlington, VT