Chocolate, Cherry & Almond Bread Pudding

Preparation

1. Preheat oven to 375 degrees F. Coat an 11×7-inch glass baking dish or a 2-quart casserole with cooking spray.
2. To prepare custard: Whisk egg whites, eggs and milk in a medium bowl. Add sugar, vanilla and cinnamon; whisk to combine.
3. Toss bread, cherries, chocolate chips and 1/4 cup almonds in a large bowl. Add the custard and toss well to coat. Transfer to the prepared baking dish and push down to compact. Cover with foil.
4. Bake until the custard has set, 40-45 minutes. Uncover, sprinkle with 1/4 cup almonds (or streusel topping) and continue baking until the pudding is puffed and golden on top, 15-20 minutes more.
5. Transfer to a wire rack and cool for 15 to 20 minutes before serving.

Tips

1. Toast sliced almonds in a small, dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2-4 minutes.

2. To make streusel topping: Combine 1/3 cup flour, 1/4 cup oats (preferably old-fashioned), 2 tablespoons brown sugar and 2 tablespoons canola oil in a small bowl. Spread the mixture on top of the pudding after the initial 40 to 45 minutes of baking.

To Make Ahead: Prepare the pudding through Step 3; refrigerate overnight. Let stand at room temperature while the oven preheats. Bake as directed in Step 4.

Per servings: 317 calories; 12 g fat (4 g saturated fat, 5 g mono unsaturated fat); 106 mg cholesterol; 45 g carbohydrates; 11 g protein; 4 g fiber; 219 mg sodium; 348 mg potassium

Nutrition Bonus: Magnesium (16% daily value), Fiber (15% dv).

Exchanges: 1 starch, 2 other carbohydrates, 2 fat

Contributed by: EatingWell.com

This pudding’s rich, vanilla flavor plays perfectly with the luscious chocolate, cherries and almonds.