Dark Chocolate and Cherry Bread Pudding
Avoiding food waste is one of the most important things you can do to reduce your diet’s environmental impact. This recipe can make use of day-old bread and uses the cherry juice that might otherwise go down the drain.
1/2 cup (125 mL) brown sugar
1/4 tsp (1 mL) almond extract
3 cups (750 mL) milk
6 cups (1.5 L) 1-inch (2.5 cm) cubes whole wheat, whole grain, or multigrain baguette dried*
2-1/2 cups (625 mL) frozen dark sweet cherries, thawed and drained
1/3 cup (75 mL) finely chopped dark chocolate (70% cocoa)
1/4 cup (60 mL) sliced almonds, toasted
Did you know? Canadian milk is a local food. Dairy farms are spread out in communities throughout every province so milk typically comes from farms within 200 km of major cities across Canada.
Top 5 nutrients provided by a serving of this recipe
Nutrient and % DV*
9 % / 121 mg
* Note: The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (% DV) indicates the proportion of the nutrient provided by a serving of the recipe, in comparison with the quantity recommended.
- Preheat oven to 350°F (180°C). Butter a 9-inch (23 cm) square baking pan.
- In a large bowl, whisk together eggs, sugar and almond extract; whisk in milk. Mix in bread; let stand for 10 minutes or until bread is soaked through.
- Pour mixture into baking pan and gently stir in cherries. Sprinkle with chocolate and almonds. Bake for 55 to 65 minutes or until puffed and a knife inserted in centre comes out clean. Enjoy warm or chilled.
* Place bread cubes on a baking sheet. Bake in a 300°F (150°C) oven for 12 minutes or until bread is dry, stirring halfway through.
Stir in the leftover cherry juice from thawing into 2 cups (500 mL) plain Greek yogurt for a delicious, light-pink bread pudding topping!
For more dietitians’ favourite recipes, visit Dairy Farmers of Canada