Cherry Bread Pudding
|Italian bread crumbs/6 slices of french bread||1 Cup (16 tbs), toasted and then crumbled (From 3 Slices)|
|Skim milk||1 Cup (16 tbs)|
|Ripe cherry||1 Pound, pitted|
|Cherry preserves||1⁄2 Cup (8 tbs) (Fruit Only, No Added Sugar)|
|Sliced almonds||1⁄2 Cup (8 tbs), toasted|
|Fat free sour cream||1 Cup (16 tbs)|
Crumble the toast into a medium mixing bowl.
Add the milk.
Add the cherries and most of the almonds.
Reserve a few tablespoons (about 30 mL) of almonds for topping.
Coat a 6 cup (1.5 L) baking dish with nonstick vegetable cooking spray.
Pour the toast mixture into the prepared baking dish and top with the almonds, if you are using them.
Sprinkle 1 tsp (5 mL) of sugar on top.
Bake in a preheated 350°F (180°C) oven for 35-45 minutes.