1. Preheat oven to 375°F. Coat an 11-by-7-inch glass baking dish or a 2-quart casserole with cooking spray.
2. To prepare custard: Whisk egg whites, eggs and milk in a medium bowl. Add sugar, vanilla and cinnamon: whisk to combine.
3. Toss bread, cherries, chocolate chops and 1/4 cup almonds in a large bowl. Add the custard and toss well to coat. Transfer to the prepared baking dish and push down to compact. Cover with foil.
4. Bake until the custard has set, 40 to 45 minutes. Uncover, sprinkle with 1/4 cup almonds and continue baking until the pudding is puffed and golden on top, 15 to 20 minutes more. Transfer to a wire rack and cool for 15 to 20 minutes before serving.
Calories 317 Carbohydrates 45 Fat 12 Saturated fat 4
Mono unsaturated fat 5 Protein 11 Cholesterol 106 Fiber 4 Potassium 348
This recipe has been added to the following public cookbooks:
Anistazis Pastries,
Adam's Cookbook,
Poetry N Food,
My First Cookbook,
My First Cookbook
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