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Cherry Bread Pudding

Diabetic.Foodie's picture
  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
  Sugar 1 Teaspoon
  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.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1287 Calories from Fat 214

% Daily Value*

Total Fat 25 g38.4%

Saturated Fat 2.9 g14.6%

Trans Fat 0 g

Cholesterol 25.5 mg8.5%

Sodium 1277.1 mg53.2%

Total Carbohydrates 243 g81%

Dietary Fiber 16.5 g65.9%

Sugars 153.8 g

Protein 36 g72%

Vitamin A 18% Vitamin C 56.8%

Calcium 81.7% Iron 28.2%

*Based on a 2000 Calorie diet

Cherry Bread Pudding Recipe