This "Chocolate & Almond Bread Pudding" has a rich vanilla flavor plays perfectly with the luscious chocolate and almonds.
Custard4 large egg whites
4 large eggs
1 cup skim milk
1/2 cup sugar
1 tablespoon vanilla extract
1/2 teaspoon ground cinnamon
4 cups whole-grain bread, crusts removed if desired, cut into 1-inch cubes (about 1/2 pound, 4-6 slices)
3/4 cup semisweet chocolate chips, preferably mini
1/4 cup sliced almonds, lightly toasted (see Tip)
1/4 cup sliced almonds, lightly toasted, or Streusel Topping (see Tip)
Preheat oven to 375°F. Coat an 11-by-7-inch glass baking dish or a 2-quart casserole with cooking spray.
To prepare custard: Whisk egg whites, eggs and milk in a medium bowl. Add sugar, vanilla and cinnamon: whisk to combine.
Toss bread, chocolate chips 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.
Bake until the custard has set, 40 to 45 minutes. Uncover, sprinkle with 1/4 cup almonds (or Streusel Topping) 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.
Top with one scoop of vanilla ice cream.
- Toast sliced almonds in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
- To make streusel topping: Combine 1/3 cup flour, 1/4 cup oats (preferably old-fashioned), 2 tablespoons brown sugar and 2 tablespoons canola oil in a small bowl.
- Spread the mixture on top of the pudding after the initial 40 to 45 minutes of baking.