This Chocolate Almond Cherry Bread Pudding is baked to perfection with layers of chocolate almond milk-soaked bread, cherry pie filling and sprinkled with sliced almonds.
This post is sponsored by Silk, however all opinions are my own.
Let me start this post by saying that I know hardly anything about football, despite the fact that I have watched my fair share of games. When Silk asked me to create a dish for #meatlessmondays, I was intrigued by the challenge. This Chocolate Almond Cherry Bread Pudding is a great dessert to serve for Monday night football!
Let me also tell you that my boyfriend and I watch The League religiously, and on repeat. So when it comes to fantasy football, I can totally hang.
One thing I do love about football is that it usually means food! I remember every thanksgiving we had at my grandmother’s house (on my dad’s side), the TV would be tuned into football ALL DAY LONG. Thankfully I was distracted by all the food to care too much.
It’s pretty much a guarantee that when I come to a party, I will bring desserts. Just this weekend, we were at our friend’s pumpkin patch for our annual Halloween hang out and I came with armfuls of cupcakes!
I am thinking this bread pudding will make an appearance at my next get together. I never really understood bread pudding until I finally tried it last year and learned what all the rage was about!
For this recipe I used Silk Chocolate Almond Milk, which makes this dessert dairy-free (please note that if you are allergic to dairy, you will need to find a dairy-free bread as well). The chocolate almond milk is a great way to get your chocolate fix for this dessert! The tangy cherries and crunchy sliced almonds help add a bit of texture to the bread pudding.
When my boyfriend brought home chocolate almond milk a few months ago, he couldn’t get enough. He isn’t a huge milk drinker in general, but we started using regular almond milk for our smoothies. Then he discovered the chocolate one and it was a game changer for him.
I baked this bread pudding in a deep dish pie plate. If you don’t have a deep dish pie plate, I suggest to using a pan that is either 9×13 inches or a square 9-inch pan that is at least 3-inches deep. If you do use a more shallow pan, you may not be able to get as much bread incorporated, and you will need to adjust the baking time accordingly.
This bread pudding can be made in advance, so you don’t have to stress about what to bring for dessert! It also makes a wonderful appetizer, and is most definitely acceptable for brunch.
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This post is sponsored by Silk, however all opinions are my own. For more recipes, and a chance to win visit www.silk.com/sidelinemeatPrint
This Chocolate Almond Cherry Bread Pudding is baked to perfection with layers of chocolate almond milk-soaked bread, cherry pie filling and sprinkles with sliced almonds.
- 2 ¼ C Silk Chocolate Almond Milk
- 5 Large eggs
- 1 C Brown sugar
- 1 tsp Almond extract
- 1 tsp Vanilla extract
- ½ C Almonds, sliced
- 1 can Cherry pie filling (21oz can)
- 12–15 Sliced bread
- For the glaze (optional)
- ¼ C Powdered sugar
- 1 ½ tbsp Silk Chocolate Almond Milk
- Preheat oven to 375° F.
- Combine Silk Chocolate Almond Milk, eggs, brown sugar, almond and vanilla extract and whisk until well blended. You will need to add this in 4 parts as you build your layers.
- Layer the bottom of a deep dish 9” pie plate with the almond milk mixture.
- Break apart 4 pieces of bread and layer in the bottom of the pan. Use a spoon to spread 1/3 can of the cherry pie filling over the bread and sprinkle with some of the almonds.
- Pour in enough almond milk to slightly cover the layer. Repeat the above steps: break apart 4 pieces of bread, spread a couple spoonful of cherry pie filling and some of the almonds and pour all remaining almond milk mixture except ¼ C.
- To build the top layer, you will squeeze in as many bread pieces as you can fit, without it spilling over the sides, I used another 4-5 pieces. Use remaining cherry pie filling to fill in any holes on top and pour remaining ¼ cup of the almond milk mixture over the top of the bread.
- Bake at 375°F for 35-40 minutes. Allow to cool for at least 45 minutes before cutting.
- To make the glaze, combine powdered sugar with Silk Chocolate Almond Milk and whisk until smooth. Drizzle glaze over top of bread pudding.
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This conversation is sponsored by Silk. The opinions and text are all mine.