Very Berry Whole-Wheat Bread Pudding

from the American Institute for Cancer Research

Ruby-red cherries, rich blueberries and whole-wheat bread combine to make this week’s recipe a palate-pleasing healthy treat based on an ancient form. Indeed, bread pudding has probably been prepared since about the 13th century; however, these earlier versions were generally made with water instead of milk. Today’s bread puddings tend to be more rich and creamy.

The tangy sweet taste of cherries has been enjoyed for centuries and in the early 1600s, they were brought to America. Cherries’ nutritional benefits are huge compared to their small size. Some of these benefits stem from the natural plant chemical – anthocyanin - that gives them their pleasing red color. Cherries also pack a nutritional punch with vitamin C, beta-carotene and fiber.

Luscious blueberries feature nutritional benefits similar to cherries and these remarkable and versatile berries are native to North America. Native Americans used them for everything from medicinal purposes to fabric dye.

The whole-wheat bread provides health promoting fiber and the perfect texture for this pudding. The vanilla enhances the taste of the fruit by boosting your perception of sweetness and the almonds add nutty taste and texture.

You can top it all off if you wish with a fruit sauce that perfectly complements the pudding. Usher in spring by waking up your taste buds with this bright and warm treat.

Very Berry Whole-Wheat Bread Pudding

• 1 cup frozen or fresh cherries (tart or sweet), pitted
• 1 cup fresh or frozen blueberries
• 1/4 cup sugar
• 1 tsp. ground cinnamon
• 5 oz. fresh whole-wheat bread, cubed (about 3 cups)
• 2 eggs
• 3/4 cup low-fat milk
• 1/2 tsp. vanilla extract
• 1/4 tsp. salt
• Canola oil cooking spray
  • Topping:
• 1 oz. sliced almonds
• 1 tsp. powdered sugar, garnish

Combine cherries, berries, sugar and cinnamon in mixing bowl. Stir well to coat berries; add bread cubes.

In another bowl, whisk together eggs, milk, vanilla and salt. Pour egg/milk mixture over berry/bread mixture and stir to coat bread thoroughly. Let mixture stand for 15 to 30 minutes to enable ingredients to combine and the bread to soak up the egg mixture.

Preheat oven to 325 degrees.

Spray a 9-inch baking dish.

Pour pudding mixture into baking dish. Bake 20 minutes. Remove from oven and evenly distribute almonds over pudding. Return to oven and continue baking until pudding starts to set, about 25 to 30 minutes.

Remove from oven and let rest for 10 minutes. Garnish with powdered sugar. Serve warm.

Optional fruit sauce topping

1 lb. bag frozen unsweetened mixed berries
1/2 tsp. cornstarch

Thaw berries; save drained juice and mix with cornstarch. Cook berries over medium-low heat for about 3 minutes. Add juice mixture to berries and heat until thickened. Serve over or alongside pudding.

Makes 6 servings.

Per serving: 183 calories, 5 g total fat (1g saturated fat), 27 g carbohydrate, 8 g protein, 
3.5 g dietary fiber, 248 mg sodium.

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The American Institute for Cancer Research (AICR) is the cancer charity that fosters research on the relationship of nutrition, physical activity and weight management to cancer risk, interprets the scientific literature and educates the public about the results. It has contributed more than $96 million for innovative research conducted at universities, hospitals and research centers across the country. AICR has published two landmark reports that interpret the accumulated research in the field, and is committed to a process of continuous review. AICR also provides a wide range of educational programs to help millions of Americans learn to make dietary changes for lower cancer risk. Its award-winning New American Plate program is presented in brochures, seminars and on its website, www.aicr.org. AICR is a member of the World Cancer Research Fund International.