img

Sign Up For Email Updates:

AICR Blog loading...
More from the blog »
WCRF/AICR
Global Network

Brown Bag:
Cherry-Chocolate Bread Pudding

Who says you have to give up desserts if you’re eating healthy? Not with this delicious Cherry-Chocolate Bread Pudding. Cherries and chocolate contain antioxidants that, in lab studies, show cancer protective qualities. And some studies hint that chocolate maybe a mood-enhancer (chocolate-lovers won’t be surprised to hear that!). So treat yourself to this luscious but healthy dessert – and skip the guilt!

bread pudding

  • 3/4 cup dried tart or sweet cherries
  • 3/4 cup apple juice or water
  • 8 slices whole-wheat bread
  • 1/4 cup unsweetened Dutch-processed cocoa powder
  • 1/2 cup firmly packed brown sugar
  • 1/4 tsp. salt
  • 2 ½ cups refrigerated plain coconut milk*, divided
  • 2 large eggs
  • 3 large egg whites
  • 2 tsp. vanilla extract
  • Canola oil cooking spray
  • 1/4 cup dark chocolate chips, at least 60 percent cocoa
  • 2 Tbsp. sliced almonds

*This is an unsweetened refrigerated coconut milk beverage with ~50 calories per 1 cup.

In small bowl, soak cherries in apple juice or water to plump them. Drain well, and set aside.

Stack bread slices and using serrated knife, cut off crust. Cut bread into 1/2-inch cubes, making about 7 cups.

In large mixing bowl, combine cocoa, sugar and salt. Add 1/3 cup of coconut milk, and whisk until smooth. Add remaining coconut milk, and whisk to combine well. Add eggs, egg whites and vanilla and whisk until well combined. Add cubed bread and drained cherries, mixing gently until all bread is moistened. Set mixture aside to soak for 30 to 60 minutes.

Coat 9-inch square baking dish with cooking spray. Stir mixture again to evenly distribute cherries. Spread mixture in prepared pan. Sprinkle on chocolate chips and almonds.

Bake until knife inserted in center of pudding comes out clean, 40-45 minutes. Cool on rack until just warm. Cut pudding into 12 pieces and serve. You can also serve this bread pudding cold or at room temperature. Cool completely, cover with plastic wrap, and refrigerate overnight.

Makes 12 servings.

Per serving: 176 calories, 4 g total fat (2 g saturated fat), 31 g carbohydrate,
5 g protein, 3 g dietary fiber, 232 mg sodium.

Published on February 7, 2013

Questions: Ask Our Staff

Talk to us!

Our planned giving staff is
here to help you!

Richard Ensminger

Richard K. Ensminger

Director of Planned Giving

Ann Wrenshall Worley

Ann Wrenshall Worley

Assistant Director of Planned Giving

Call Us: (800) 843-8114

Send us a note