Chocolate-cherry Bread Pudding
Source of Recipe
From Miavita
Recipe Introduction
Chef Beth Ginsberg adapted this recipe for Joe Torre, who, after a diagnosis of prostate cancer, has switched to a healthier eating style.
List of Ingredients
- - No-stick cooking spray
6 cups 1-inch (2.5-cm) bread cubes (about 16 ounces/480 g), preferably from a sturdy French country-style loaf
1 cup (4 1/2 oz/135 g) dried tart cherries
2 cups (16 fl oz/480 ml) 1% cocoa soy milk
1 1/2 cups (12 fl oz/360 ml) fat-free egg product
6 ounces (180 g) low-fat silken tofu
2/3 cup (4 1/2 oz/135 g) natural cane sugar
2 teaspoons pure vanilla extract
1 - whole vanilla bean, split lengthwise
Recipe
1 Spray a 2-quart (2-liter) baking dish with cooking spray.
2 Combine bread cubes and cherries and place in the prepared dish.
3 In a food processor, combine soy milk, egg product, tofu, sugar and vanilla. Scrape the seeds from the vanilla bean and add to the milk mixture. Process until smooth. Pour the custard over the bread cubes. Cover with plastic wrap and set aside for 30 minutes to allow custard to soak in.
4 Preheat the oven to 350 degrees F (175 degrees C).
5 Set baking dish in a roasting pan. Add enough water to the pan to come 1 1/2 inches (4 cm) up the sides of the baking dish. Bake for 1 1/2 hours, until the custard has set and the top is browned
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