Cherry Bread Pudding

Lynnda Cloutier


My husband loves cherries, and he's gonna love this one!

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8 oz. french bread, cut into 1 inch cubes
6 t. cherry preserves
1 can nonfat evaporated milk, 12 oz
1 1/4 cups 2 % milk
1/4 cup honey
1/4 cup egg substitute, such as egg beaters
1/4 t. pure almond extract
6 t. cherry preserves
crème fraiche, optional

Directions Step-By-Step

Preheat oven to 350. Coat six 8 oz. ramekins with nonstick cooking spray. Divide bread cubes among the ramekins to fill halfway and top each with 1 t. preserves. Divide remaining bread cubes among ramekins and fill the top. Whisk together evaporated milk, 2 % milk, honey, egg substitute, and almond extract in large glass measuring cup. Pour 1/2 cup liquid over bread cubes in each ramekin. Press bread cubes into liquid; top with 1 T. preserves. Bake puddings until bread is lightly toasted and liquid is absorbed, about 35 minutes. Let puddings stand 15 minutes before serving with a dollop of crème fraiche.
Cuisine Tonight

About this Recipe

Course/Dish: Fruit Desserts