Thursday, November 3, 2011
Cherry Bread Pudding
Talk about comfort food.. this yummy bread pudding has it all! I served this last week after rib eye steak with blue cheese cream sauce. My husband said this is exactly what he would of ordered down to the dessert if we were at a restaurant. that goes to show you the dessert is REALLY that good :) I'm actually not a huge fan of cherries but loved every bite of this bread pudding. it was a perfect warm dessert on a cold night. Surprisingly, only 285 calories per serving this dessert gives you all the pleasure without all the pain. :) Enjoy!
8 oz French bead, cut into 1-inch cubes
6tsp. cherry pererves
1 Can nonfat evaporated milk (12 oz)
1 1/14 cups 2% mil
1/4 cups honey
1/4 cup egg substitute (such as egg beaters)
1/4 tesp. pure almond extract
6 Tbsp. cherry pererves
creme fraishe optional
PREHEAT: oven to 350. Coat six 8 oz ramekins with nonstick spray.
DIVIDE: bread cubes among the ramekins to fill halfway, and top each with 1 tsp. preserves. Divivde remaining bread cubes among ramekins and fill to top.
WHISK: together evaporated milk, 2% milk, honey, egg substitute, and almond extract in a large glass measuring cup. Pour 1/2 cup liquid over bread cubes in each ramekin. Press bread cubes into liquid: top with 1 TBsp. pererves.
BAKE: pudding until bread is slightly toasted and liquid is absorbed, about 35 min. Let pudding stand 15 min before serving with a dolloep of creme fraishe.