Recipe: Chocolate Cherry Bread Pudding (using chocolate milk)

CHOCOLATE CHERRY BREAD PUDDING

5 large eggs
3 cups low-fat chocolate milk
1 tbsp almond extract
1 loaf (about 10 oz) stale Italian or French bread, cut into 1-inch cubes (about 7 cups)
1 cup dried cherries

Preheat oven to 325 degrees F. Lightly coat with vegetable spray or butter a 13x9x2-inch baking dish.

In a large bowl, whisk eggs until combined. Whisk in chocolate milk and almond extract until blended. Add bread cubes and toss until moistened. Gently stir in the cherries. Pour the mixture into the prepared baking dish.

Bake for 45 to 50 minutes, or until mixture is set.

Serve warm. Cover and refrigerate any leftovers. Reheat to serve.

Makes 10 servings.
Source: Mount Airy, NC - News, May 9, 1999.