The Dish
If you’re looking for a fantastic, better-for-you dessert to satisfy a group (or to satisfy your weekly sweet tooth), this recipe is definitely worth a try. Instead of the usual heavy cream, white bread, and granulated sugar that make up the base of traditional bread puddings, this recipe uses multi-grain bread, almond milk, and pure maple syrup to boost the overall nutritional density without minimizing flavor. Dark chocolate chips, dark cocoa powder (yes, doubling down on the chocolate), and tart dark cherries add that little nudge needed to curb those cravings. As a little creamy addition — again, to substitute something more wholesome than the usual whipped cream — we use a low fat vanilla Greek yogurt. If you want to try something a little different, we’ve been loving coconut yogurt lately for our desserts, too.
Hacking This Recipe
Pasteurized egg product or egg whites can be used instead of whole eggs. For whole eggs, on average, 1 egg equals 2oz (50g) or ¼ cup of pasteurized egg product.
This bread pudding recipe freezes really well too! When you’re meal prepping for the week, simply bake, cool, slice, and freeze. Just thaw and reheat when you’re ready to eat.