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Akasha's Chocolate-Cherry-Pecan Bread Pudding with Maple Caramel Sauce

Ingredients

4 cups of 1/2-inch cubed challah or white bread (crusts removed)
1/3 cup dried unsweetened cherries
3 ounces good quality semisweet chocolate, chopped, or 1/2 cup chocolate chips
3 large eggs
3 cups Silk Vanilla Soymilk or Silk Plain Soymilk
1/2-cup sugar
2 teaspoons vanilla
1/2 cup chopped pecans
1-tablespoon light brown sugar
Maple Caramel Sauce, see recipe below

Instructions

Preheat oven to 350° F. Place 3 cups of the bread cubes into a greased 8X8- inch square or 9- inch round baking dish. Tuck the cherries in between the bread pieces and sprinkle with the chocolate chunks. Top with remaining bread cubes.

Whisk the eggs with the Silk®, sugar and vanilla in a large bowl. Pour the liquid over the bread and let sit for 15-20 minutes. Press down on the bread a few times to wet the tops of the cubes. 

Scatter the pecans evenly over the pudding and sprinkle with the light brown sugar. Bake for about 50-60 minutes or until puffed and golden brown and firm in the center. Serve warm with Maple Caramel Sauce.

Maple Caramel Sauce
2 Tbsp. unsalted butter or unhydrogenated margarine
1/4 cup packed light-brown sugar
1/4 cup maple syrup
1/4 cup light corn syrup
1/3 cup Silk® Unsweetened Soymilk (or Silk® Plain Soymilk)
3-4 Tbsp. additional Silk® Unsweetened Soymilk

In a small saucepan, heat the butter, sugar, maple syrup and corn syrup until it comes to a boil. Reduce the heat to a simmer and cook for 5 minutes. Remove from the heat, whisk in the 1/3 cup Silk®, bring back to a simmer, and cook an additional 5 minutes. Whisk in 3-4 tablespoons of additional Silk® and serve warm or at room temperature.
Created exclusively for White Wave by Chef Akasha Richmond, Copyright 2002

 

 

 

Soy Fact

Soy flour is made from roasted soy beans ground into a fine powder.

Kansas Soybean Commission & Association