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Chocolate-Cherry Bread Pudding

Makes: 6 servings
Prep 25 mins Slow Cook  3 to 3 1/2 hours (low) Cool 30 mins
Chocolate-Cherry Bread Pudding
Ingredients
  •  Nonstick cooking spray
  • 1/2  cup  refrigerated or frozen egg product, thawed, or 2 eggs, lightly beaten
  • 1/4  cup  sugar
  • 1/4  teaspoon  almond extract
  • 1/8  teaspoon  salt
  • 1  cup  fat-free milk
  • 3  cups  dried whole wheat bread cubes*
  • 1/2  cup  chopped bittersweet chocolate (2 ounces)
  • 1/3  cup  dried tart cherries
  • 1  cup  warm water
  • 3  tablespoons  powdered sugar
  • 2  tablespoons  Greek low-fat yogurt
  • 1  teaspoon  fat-free milk
  • 3  tablespoons  sliced almonds, toasted** (optional)
Directions

1. Lightly coat a 1-quart souffle dish or casserole*** with cooking spray. Tear off an 18x12-inch piece of heavy foil; cut in half lengthwise. Fold each piece lengthwise into thirds. Crisscross the foil strips and place the dish in the center of the crisscross; set aside.

2. In a medium bowl combine eggs, sugar, almond extract, and salt. Whisk in the 1 cup milk. Gently stir in bread cubes, chocolate, and cherries. Pour mixture into prepared dish. Cover dish tightly with foil.

3. Pour warm water into a 3 1/2- to 5-quart slow cooker. Using the ends of the foil strips transfer dish to cooker. Leave foil strips under dish.

4. Cover and cook on low-heat setting for 3 to 3 1/2 hours or until a knife inserted in center comes out clean. Using foil strips carefully remove dish from cooker; discard foil strips. Cool, uncovered, on a wire rack for 30 minutes before serving.

5. Meanwhile, for icing, in a small bowl combine powdered sugar, yogurt, and the 1 teaspoon milk. Drizzle cooled bread pudding with icing. If desired, sprinkle with almonds.

From the Test Kitchen*
  • To make dry bread cubes, preheat oven to 300 degrees F. Cut whole wheat bread slices (about 3 ounces) into cubes to make 3 cups. Spread cubes in a single layer in a 15x10x1-inch baking pan. Bake for 10 to 15 minutes or until dry, stirring twice; cool.
**
  • To toast nuts, preheat oven to 350 degrees F. Spread nuts in a shallow baking pan. Bake for 5 to 10 minutes or until light brown, watching carefully and stirring once or twice.
***
  • Before beginning this recipe, check to make sure that the dish or casserole you plan to use fits into your slow cooker.
Nutrition Facts (Chocolate-Cherry Bread Pudding)
  • Servings Per Recipe 6,
  • cal. (kcal) 189,
  • Fat, total (g) 4,
  • chol. (mg) 1,
  • sat. fat (g) 2,
  • carb. (g) 34,
  • Monosaturated fat (g) 1,
  • fiber (g) 2,
  • sugar (g) 26,
  • pro. (g) 6,
  • vit. A (IU) 437,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 28,
  • Cobalamin (Vit. B12) (g) 1,
  • sodium (mg) 178,
  • Potassium (mg) 256,
  • calcium (mg) 91,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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