Valentine’s Day Treat: Berry Bread Pudding Recipe
This bread pudding, packed with 2 full cups of fruit, is perfect for sharing with loved ones. Add the optional fruit sauce for even more. Whole-wheat bread provides health promoting fiber and the perfect texture for this pudding.
Very Berry Whole-Wheat Bread Pudding
- 1 cup fresh or frozen cherries (tart or sweet), pitted
- 1 cup fresh or frozen blueberries
- 1/4 cup sugar
- 1 tsp. ground cinnamon
- 5 oz. fresh whole-wheat bread, cubed (about 3 cups)
- 2 eggs
- 3/4 cup low-fat milk
- 1/2 tsp. vanilla extract
- 1/4 tsp. salt
- Canola oil cooking spray
- 1/4 cup sliced almonds
- 1 tsp. powdered sugar, garnish
- Combine cherries, blueberries, sugar and cinnamon in mixing bowl. Stir well to coat berries; add bread cubes.
- In another bowl, whisk together eggs, milk, vanilla and salt. Pour egg mixture over berry/bread mixture and stir to coat bread thoroughly. Let mixture stand for 15 to 30 minutes to enable ingredients to combine and the bread to soak up the egg mixture.
- Preheat oven to 325 degrees.
- Spray a 9-inch baking dish.
- Pour pudding mixture into baking dish. Bake 20 minutes. Remove from oven and evenly distribute almonds over pudding. Return to oven and continue baking until pudding starts to set, about 25 to 30 minutes.
- Remove from oven and let rest for 10 minutes. Garnish with powdered sugar. Serve warm.
Optional fruit sauce topping
- 1 lb. bag frozen unsweetened mixed berries in juice
- 1/2 tsp. cornstarch
Thaw berries in colander set over bowl to reserve juice; set berries aside. Mix drained juice with cornstarch. Cook berries over medium-low heat for about 3 minutes. Add juice mixture to berries and heat until thickened. Serve over or alongside pudding.
Makes 6 servings.
Per serving (without sauce): 183 calories, 5 g total fat (1g saturated fat), 27 g carbohydrate,
8 g protein, 3.5 g dietary fiber, 248 mg sodium.
This article appears in the February 1, 2012 issue of AICR’s eNews.