CHERRY BREAD PUDDING RECIPE RECIPES

Name: Cherry Bread Pudding
Total time: 3 h
Yield: 6 to 8 servings
Ingredients: 4 ounces stale white or whole-wheat bread, crusts removed (weigh after removing crusts); 1 cup low-fat milk (2 percent); 1 teaspoon vanilla extract; Softened butter for the baking dish; 3 eggs, separated; 50 grams (1/2 cup) almond flour; 1/2 teaspoon cinnamon; 2 tablespoons mild honey, like clover; 1/4 cup sugar; 3/4 pound cherries, pitted; 2 tablespoons sliced almonds, lightly toasted; 1 teaspoon kirsch (optional)

CHERRY BREAD PUDDING RECIPE - NYT COOKING

Cherry Bread Pudding Recipe - NYT Cooking image

This is inspired by a recipe by the French baker Jacquy Pfeiffer, whose French Pastry School in Chicago is the only school of its kind in the country. Jacquy’s recipe, called a bettelmann, is a traditional Alsatian dish made with day-old brioche. This version, made with regular or whole-wheat bread, is not as rich.

Provided by Martha Rose Shulman

Total Time 3 hours

Yield 6 to 8 servings

Number Of Ingredients 12

Ingredients

4 ounces stale white or whole-wheat bread, crusts removed (weigh after removing crusts)
1 cup low-fat milk (2 percent)
1 teaspoon vanilla extract
Softened butter for the baking dish
3 eggs, separated
50 grams (1/2 cup) almond flour
1/2 teaspoon cinnamon
2 tablespoons mild honey, like clover
1/4 cup sugar
3/4 pound cherries, pitted
2 tablespoons sliced almonds, lightly toasted
1 teaspoon kirsch (optional)

Steps:

Cut the bread into 3/4-inch squares. Combine the milk and vanilla and toss with the bread in a medium bowl. Cover and refrigerate for 2 hours or longer.
Preheat the oven to 375 degrees. Butter a 9-inch ceramic tart pan or 2-quart baking dish. Arrange the pitted cherries in the dish.
Remove the soaked bread from the refrigerator and beat with a whisk or an immersion blender until it becomes a mush. Beat in the egg yolks, almond flour, cinnamon, kirsch if using, and honey.
In a clean, dry bowl or the bowl of a stand mixer fitted with the whip attachment, begin beating the egg whites on low speed. Gradually add the sugar, turn up the speed to high and whip until the egg whites form a soft meringue, about 1 minute. Be careful not to overbeat, as you do not want the mixture to dry out. Using a rubber spatula, gently fold the egg whites into the bread mixture. Scrape into the baking dish. Sprinkle the sliced almonds on top.
Bake 40 minutes, until puffed and golden brown. Serve warm.

Nutrition Facts : @context http//schema.org, Calories 199, UnsaturatedFatContent 2 grams, CarbohydrateContent 27 grams, FatContent 8 grams, FiberContent 3 grams, ProteinContent 7 grams, SaturatedFatContent 2 grams, SodiumContent 101 milligrams, SugarContent 19 grams, TransFatContent 0 grams

CHERRY BREAD PUDDING RECIPE - NYT COOKING

Cherry Bread Pudding Recipe - NYT Cooking image

This is inspired by a recipe by the French baker Jacquy Pfeiffer, whose French Pastry School in Chicago is the only school of its kind in the country. Jacquy’s recipe, called a bettelmann, is a traditional Alsatian dish made with day-old brioche. This version, made with regular or whole-wheat bread, is not as rich.

Provided by Martha Rose Shulman

Total Time 3 hours

Yield 6 to 8 servings

Number Of Ingredients 12

Ingredients

4 ounces stale white or whole-wheat bread, crusts removed (weigh after removing crusts)
1 cup low-fat milk (2 percent)
1 teaspoon vanilla extract
Softened butter for the baking dish
3 eggs, separated
50 grams (1/2 cup) almond flour
1/2 teaspoon cinnamon
2 tablespoons mild honey, like clover
1/4 cup sugar
3/4 pound cherries, pitted
2 tablespoons sliced almonds, lightly toasted
1 teaspoon kirsch (optional)

Steps:

Cut the bread into 3/4-inch squares. Combine the milk and vanilla and toss with the bread in a medium bowl. Cover and refrigerate for 2 hours or longer.
Preheat the oven to 375 degrees. Butter a 9-inch ceramic tart pan or 2-quart baking dish. Arrange the pitted cherries in the dish.
Remove the soaked bread from the refrigerator and beat with a whisk or an immersion blender until it becomes a mush. Beat in the egg yolks, almond flour, cinnamon, kirsch if using, and honey.
In a clean, dry bowl or the bowl of a stand mixer fitted with the whip attachment, begin beating the egg whites on low speed. Gradually add the sugar, turn up the speed to high and whip until the egg whites form a soft meringue, about 1 minute. Be careful not to overbeat, as you do not want the mixture to dry out. Using a rubber spatula, gently fold the egg whites into the bread mixture. Scrape into the baking dish. Sprinkle the sliced almonds on top.
Bake 40 minutes, until puffed and golden brown. Serve warm.

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