Cherry Bread Pudding

This is inspired by a recipe by the French baker Jacquy Pfeiffer, whose French Pastry School in Chicago is the only school of its kind in the country. Jacquy’s recipe, called a bettelmann, is a traditional Alsatian dish made with day-old brioche. This version, made with regular or whole-wheat bread, is not as rich.

Ingredients

• 4 ounces stale white or whole-wheat bread, crusts removed (weigh after removing crusts)
• 1 cup low-fat milk (2 percent)
• 1 teaspoon vanilla extract
• Softened butter for the baking dish
• 3 eggs, separated
• 50 grams (1/2 cup) almond flour
• ½ teaspoon cinnamon
• 2 tablespoons mild honey, like clover
• ¼ cup sugar
• ¾ pound cherries, pitted
• 2 tablespoons sliced almonds, lightly toasted

optional

• 1 teaspoon kirsch (optional)

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    254 calories; 8 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 35 grams carbohydrates; 3 grams dietary fiber; 24 grams sugars; 9 grams protein; 95 milligrams cholesterol; 140 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 to 8 servings

Preparation

1. Cut the bread into 3/4-inch squares. Combine the milk and vanilla and toss with the bread in a medium bowl. Cover and refrigerate for 2 hours or longer.
2. Preheat the oven to 375 degrees. Butter a 9-inch ceramic tart pan or 2-quart baking dish. Arrange the pitted cherries in the dish.
3. Remove the soaked bread from the refrigerator and beat with a whisk or an immersion blender until it becomes a mush. Beat in the egg yolks, almond flour, cinnamon, kirsch if using, and honey.
4. In a clean, dry bowl or the bowl of a stand mixer fitted with the whip attachment, begin beating the egg whites on low speed. Gradually add the sugar, turn up the speed to high and whip until the egg whites form a soft meringue, about 1 minute. Be careful not to overbeat, as you do not want the mixture to dry out. Using a rubber spatula, gently fold the egg whites into the bread mixture. Scrape into the baking dish. Sprinkle the sliced almonds on top.
5. Bake 40 minutes, until puffed and golden brown. Serve warm.

• Advance preparation: This will keep for a couple of days in the refrigerator, and I like to eat leftovers for breakfast with yogurt. You can warm it in a 400-degree oven for 5 to 10 minutes before serving.