Chocolate Cherry Bread Pudding
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8
This lightened-up version of bread pudding uses nut- or soymilk instead of cream for a lighter but still tasty dessert!
  • 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
  1. Preheat oven to 350°F.
  2. Place 3 cups of the bread cubes in a greased 8-inch square or 9-inch round baking dish.
  3. Tuck the cherries in between the bread pieces and sprinkle with the chocolate chips. Top with remaining bread cubes.
  4. Whisk the eggs with the Silk, sugar and vanilla in a large bowl.
  5. Pour the liquid over the bread and let sit for 15-20 minutes.
  6. Press down on the bread a few times to wet the tops of the cubes.
  7. Scatter the pecans evenly over the pudding and sprinkle with the light brown sugar.
  8. Bake for about 50-60 minutes or until puffed, golden brown and firm in the center. Serve warm.
Recipe by Fit Bottomed Girls at