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Very berry whole-wheat bread pudding

View step-by-step instructions Link to step-by-step instructions

Makes 6 servings.


1 cup frozen or fresh cherries (tart or sweet), pitted

1 cup fresh or frozen blueberries

1/4 cup sugar

1 teaspoon ground cinnamon

5 ounces fresh whole-wheat bread, cubed (about 3 cups)

2 eggs

3/4 cup low-fat milk

1/2 teaspoon vanilla extract

1/4 teaspoon salt

Canola oil cooking spray


1 ounce sliced almonds

1 teaspoon powdered sugar, garnish


  • Combine cherries, berries, sugar and cinnamon in mixing bowl.
  • Stir well to coat berries; add bread cubes.
  • In another bowl, whisk together eggs, milk, vanilla and salt.
  • Pour egg/milk mixture over berry/bread mixture and stir to coat bread thoroughly.
  • Let mixture stand for 15 to 30 minutes to enable ingredients to combine and the bread to soak up the egg mixture.
  • Preheat oven to 325 degrees.
  • Spray a 9-inch baking dish.
  • Pour pudding mixture into baking dish.
  • Bake 20 minutes.
  • Remove from oven and evenly distribute almonds over pudding.
  • Return to oven and continue baking until pudding starts to set, about 25 to 30 minutes.
  • Remove from oven and let rest for 10 minutes.
  • Garnish with powdered sugar. Serve warm.

Optional fruit sauce topping


1 pound (16-ounce) bag frozen unsweetened mixed berries

1/2 teaspoon cornstarch


  • Thaw berries; save drained juice and mix with cornstarch.
  • Cook berries over medium-low heat for about 3 minutes.
  • Add juice mixture to berries and heat until thickened.
  • Serve over or alongside pudding.

Nutrition information

Serving size: 1/6 of recipe. Amount per serving: 183 calories, 5g total fat (1g saturated fat), 27g carbohydrates, 8g protein, 3.5g dietary fiber, 248mg sodium.

Source: American Institute for Cancer Research

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