Cherry Bread Pudding
Yield
2 servingsPrep
20 minCook
40 minReady
60 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | large |
eggs
|
|
| ¼ | cup |
honey
dark |
|
| 1 ½ | cups |
yogurt, plain
non-fat |
|
| 1 | dash |
salt
|
*
|
| 8 | slices |
whole wheat bread
cracked |
|
| 1 | cup |
cherries, dried
pitted |
*
|
| ½ | cup |
raisins, seedless
organic, red flame |
|
| 1 | x |
spices
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | large |
eggs
|
|
| 59 | ml |
honey
dark |
|
| 355 | ml |
yogurt, plain
non-fat |
|
| 1 | dash |
salt
|
*
|
| 8 | slices |
whole wheat bread
cracked |
|
| 237 | ml |
cherries, dried
pitted |
*
|
| 118 | ml |
raisins, seedless
organic, red flame |
|
| 1 | x |
spices
|
* |
Directions
Boil some water, pour over cherries and raisins to soak, set aside.
Beat the eggs and honey with a fork until well blended.
Stir in yogurt and salt.
Break up about 8 slices of cracked wheat bread, or crumble it up, and stir in.
Add in plumped up cherries and raisins, drain the water off first.
Pour into a greased 5 x 7 inch pan, or a large pie tin.
Bake 400℉ (200℃) until the aroma of bread pudding hits your nose, about 40 minutes.
Serve with a little cinnamon sprinkled on top.
