Recipes and Cooking Chocolate-Cherry Bread Pudding 4.7 (3) By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on February 17, 2012 Print Rate It Share Share Tweet Pin Email Photo: Peter Krumhardt Prep Time: 25 mins Cool Time: 30 mins Total Time: 55 mins Servings: 6 Jump to Nutrition Facts Ingredients Nonstick cooking spray ½ cup refrigerated or frozen egg product, thawed, or 2 eggs, lightly beaten ¼ cup sugar ¼ teaspoon almond extract ⅛ teaspoon salt 1 cup fat-free milk 3 cup dried whole wheat bread cubes* ½ cup chopped bittersweet chocolate (2 ounces) ⅓ cup dried tart cherries 1 cup warm water 3 tablespoon powdered sugar 2 tablespoon Greek low-fat yogurt 1 teaspoon fat-free milk 3 tablespoon sliced almonds, toasted** (optional) Directions Lightly coat a 1-quart soufflé 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. 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. 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. 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. 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. * To make dry bread cubes, preheat oven to 300°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°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. Rate it Print Nutrition Facts (per serving) 189 Calories 4g Fat 34g Carbs 6g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 189 % Daily Value * Total Fat 4g 5% Saturated Fat 2g 10% Cholesterol 1mg 0% Sodium 178mg 8% Total Carbohydrate 34g 12% Total Sugars 26g Protein 6g Calcium 90.9mg 7% Iron 1.4mg 8% Potassium 256mg 5% Folate, total 28.2mcg Vitamin B-12 0.6mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.