Chocolate-Cherry-Pecan Bread Pudding with Maple Caramel Sauce

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
1/2 cup vegan or carob chocolate chips
3/4 cups eggbeaters (or 6 egg whites)
3 cups vanilla or plain soymilk
1/2-cup sugar
2 teaspoons vanilla
1/2 cup finely chopped pecans
1-tablespoon light brown sugar
Maple Caramel Sauce, see recipe below

Instructions:
1. 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 chips top with remaining bread cubes.

2. Whisk the eggs with the soymilk, 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.

3. 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 tablespoons unsalted butter or un-hydrogenated margarine
1/4-cup packed light brown sugar
1/4-cup maple syrup
1/4-cup light corn syrup
1/3 cup unsweetened soymilk (or plain soymilk)
3-4 tablespoons additional unsweetened soymilk

1. 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 soymilk, bring back to a simmer, and cook an additional 5 minutes. Whisk in 3-4 tablespoons of additional soymilk and serve warm or at room temperature.

Serving Size: 6-8

**Note: use caution when using corn syrup, some can tolorate it and some can't.

Altered slightly from web page

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