Chocolate Cherry Bread Pudding

From the Silk test kitchen

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Servings
8
Total Time
15 min
+ 20 min setting

+ 1 hr baking

Chocolate Cherry Bread Pudding
Ingredients
  • 4 cups (1 000 ml) 1/2-inch (1 cm) bread cubes (use challah or white bread, crusts removed) 
  • 1/3 cup (75 ml) dried unsweetened cherries
  • 1/2 cup (125 ml) chocolate chips
  • 3 large eggs
  • 3 cups (750 ml) Silk Original or Vanilla soy, almond, coconut or cashew beverage
  • 1/2 cup (125 ml) sugar
  • 2 tsp (10 ml) vanilla
  • 1/2 cup (125 ml) chopped pecans
  • 1 Tbsp (15 ml) light brown sugar

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Preparation
  • Preheat oven to 180°C (350°F).
  • Place 3 cups (750 ml) of the bread cubes in a greased 8-inch (20-cm) square or 9-inch (23-cm) round baking dish.
  • Tuck the cherries in between the bread pieces and sprinkle with the chocolate chips. Top with remaining bread cubes.
  • Whisk the eggs with the Silk, sugar and vanilla in a large bowl.
  • Pour the liquid over the bread and let sit for 15-20 minutes.
  • Press down on the bread a few times to wet the tops of the cubes.
  • Scatter the pecans evenly over the pudding and sprinkle with the light brown sugar.
  • Bake for about 50-60 minutes or until puffed, golden brown and firm in the center. Serve warm.