I never really met a dessert I didn’t like, but bread pudding has a special place in my heart. My parents lived in New Orleans for a number of years and let me just say: You’ve never had bread pudding unless you’ve had it in N’awlins.
That said, bread pudding isn’t exactly the healthiest of desserts. With lots of sugar, cream and butter, it’s delicious, no doubt, but also not a dish you probably want to eat on the reg. Which is why this recipe for Chocolate Cherry Bread Pudding from Silk caught our hungry eyeballs. Not only does it feature two of the best flavors to ever go together — chocolate and cherry, duh — but also it swaps the butter and cream out for nutmilk or soymilk. We’d been dying to try out Silk’s new Cashewmilk, and this was the perfect recipe to give it a go. (Spoiler: so creamy and delicious — and totally drinkable when you’re not baking with it!)
- 4 cups ½-inch bread cubes (use challah or white bread, crusts removed)
- ⅓ cup dried unsweetened cherries
- ½ cup chocolate chips
- 3 large eggs
- 3 cups Silk Original or Vanilla soy, almond, coconut or cashewmilk
- ½ cup sugar
- 2 teaspoon vanilla
- ½ cup chopped pecans
- 1 tablespoon light brown sugar
- Preheat oven to 350°F.
- Place 3 cups of the bread cubes in a greased 8-inch square or 9-inch 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.
Anyone else tried Cashewmilk? I had the unsweetened version in my morning smoothie and it was divine! —Jenn