Cherry UpsideDown Bread Pudding
I love bread pudding, and I enjoy fixing this for my family on a chilly day.
—Ronna Farley, Rockville, MD Prep: 20 min. + cooling • Cook: 23/4 hours Makes: 12 servings 1 loaf (16 oz.) sliced white bread 1 can (21 oz.) cherry pie filling 1/2 cup butter, softened 1 cup sugar 5 large eggs 2 cups 2% milk 1 tsp. ground cinnamon 1 tsp. vanilla extract 3/4 cup semisweet chocolate chips Sweetened whipped cream, optional
1. Place bread on ungreased baking sheets. Broil pans 3-4 in. from heat until golden brown, 1-2 minutes on each side; let cool. Cut into 1-in. pieces; set aside.
2. Spoon pie filling into a greased 5- or 6-qt. slow cooker. In a bowl, cream butter and sugar until crumbly. Add eggs, one at a time, beating well after each addition. Beat in the milk, cinnamon and vanilla (mixture may appear curdled). Gently stir in chocolate chips and reserved bread cubes; let stand until bread is softened, about 10 minutes. Transfer to slow cooker.
3. Cook, covered, on low until set and a knife inserted near the center comes out clean, 23/4-31/4 hours. Serve warm with whipped cream, if desired.
3/4 CUP 393 cal., 15g fat (8g sat. fat), 101mg chol., 305mg sod., 58g carb.
(27g sugars, 2g fiber), 8g pro.