By Martha Rose Shulman
- Total Time
- 1 hour, plus 2 hours' refrigeration
- Rating
- 4(157)
- Notes
- Read community notes
This is inspired by a recipe by the French baker Jacquy Pfeiffer, whose French Pastry School in Chicago is the only school of its kind in the country. Jacquy’s recipe, called a bettelmann, is a traditional Alsatian dish made with day-old brioche. This version, made with regular or whole-wheat bread, is not as rich.
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Ingredients
Yield:6 to 8 servings
- 4ounces stale white or whole-wheat bread, crusts removed (weigh after removing crusts)
- 1cup low-fat milk (2 percent)
- 1teaspoon vanilla extract
- Softened butter for the baking dish
- 3eggs, separated
- 50grams (½ cup) almond flour
- ½teaspoon cinnamon
- 2tablespoons mild honey, like clover
- ¼cup sugar
- ¾pound cherries, pitted
- 2tablespoons sliced almonds, lightly toasted
- 1teaspoon kirsch (optional)
Optional
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
203 calories; 8 grams fat; 2 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 27 grams carbohydrates; 3 grams dietary fiber; 19 grams sugars; 7 grams protein; 101 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Cut the bread into ¾-inch squares. Combine the milk and vanilla and toss with the bread in a medium bowl. Cover and refrigerate for 2 hours or longer.
Step
2
Preheat the oven to 375 degrees. Butter a 9-inch ceramic tart pan or 2-quart baking dish. Arrange the pitted cherries in the dish.
Step
3
Remove the soaked bread from the refrigerator and beat with a whisk or an immersion blender until it becomes a mush. Beat in the egg yolks, almond flour, cinnamon, kirsch if using, and honey.
Step
4
In a clean, dry bowl or the bowl of a stand mixer fitted with the whip attachment, begin beating the egg whites on low speed. Gradually add the sugar, turn up the speed to high and whip until the egg whites form a soft meringue, about 1 minute. Be careful not to overbeat, as you do not want the mixture to dry out. Using a rubber spatula, gently fold the egg whites into the bread mixture. Scrape into the baking dish. Sprinkle the sliced almonds on top.
Step
5
Bake 40 minutes, until puffed and golden brown. Serve warm.
Tip
- Advance preparation: This will keep for a couple of days in the refrigerator, and I like to eat leftovers for breakfast with yogurt. You can warm it in a 400-degree oven for 5 to 10 minutes before serving.
Ratings
4
out of 5
157
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Cooking Notes
Judith
I've been cooking for 60 years without a kitchen scale and see no need for one now. However, recipes that ask for weights rather than specific amounts of ingredients keep me from enjoying beautiful recipes like this one. Please give amounts in cups, tablespoons, etc. rather than ounces and pounds.
Susan-Jane
Maybe it's time to buy a kitchen scale?
Halee
I'm in the process of making this, and the bread measured out to be about two cups, cubed.
Laura Ann
Very tasty and not too sweet, but the next time I will try a traditional bread pudding and just add cherries, almonds and a splash of brandy. Use a shallow baking dish if you can. I used the wrong size and by the time the top was golden brown, the inside was still raw.
GazeboQueen
Me too, until somebody gave me an accurate small scale. I LOVE IT. You can adjust things exactly and use it outside the kitchen--weigh wool for exact sleeve lengths in knitting, postage scale, on and on. And a good one is not expensive--under $20. You really will find a lot of uses for it once you have one.
GabbyEss
I added maybe a cup and a half of milk instead of 1 cup to better soak the bread…this came out way more like a clafoutis vs a bread pudding.
Mary Ann
To Halee and everyone else: 2 cups of bread for this recipe is not enough. I used my scale (sorry, Judith...) and 4 oz. of bread cubes comes out to about 3 cups.
Ash Cooking Notes
Bread is 2 cups cubed with crust removed.
DP
Quite tasty! Love that it's not overly sweet. Best with very ripe, sweet cherries. Took me around 30 on convection.
Andi
For folks upset about weights, which I appreciate, look at the packaging of your bread and estimate 4 ounces. It's easy.
Laura Ann
Very tasty and not too sweet, but the next time I will try a traditional bread pudding and just add cherries, almonds and a splash of brandy. Use a shallow baking dish if you can. I used the wrong size and by the time the top was golden brown, the inside was still raw.
grace
This is good way to use up old bread but it only bore a slight resemblance to bread puddings I've had (texture was little spongy like bp). I missed the custard. I would enjoy this much more in a pool of creme anglaise.
Judith
I've been cooking for 60 years without a kitchen scale and see no need for one now. However, recipes that ask for weights rather than specific amounts of ingredients keep me from enjoying beautiful recipes like this one. Please give amounts in cups, tablespoons, etc. rather than ounces and pounds.
Halee
I'm in the process of making this, and the bread measured out to be about two cups, cubed.
Susan-Jane
Maybe it's time to buy a kitchen scale?
GazeboQueen
Me too, until somebody gave me an accurate small scale. I LOVE IT. You can adjust things exactly and use it outside the kitchen--weigh wool for exact sleeve lengths in knitting, postage scale, on and on. And a good one is not expensive--under $20. You really will find a lot of uses for it once you have one.
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