Specifications

19
Butter a 2–quart shallow baking dish (9 x 9-
inches square or equivalent) with 1
tablespoon unsalted butter and place inside
a larger shallow baking pan. Melt the
remaining 2 tablespoons of butter and toss
in a large mixing bowl with bread cubes,
chocolate chips, and dried cherries.
Place the eggs, evaporated milk, sugar,
vanilla, and heavy cream in the blender jar.
Place cover with blending stick on the
blender jar. Press On. Turn blender on high
and process for 10 seconds until smooth.
Press Off. Place mixing bowl with bread
cubes under the dispenser tap. With blender
on low, pull down the dispenser tap and stir
contents with the blending stick to dispense
all of the egg mixture over the bread.
Pour mixture into prepared pan. Let the
mixture stand for 45 minutes, or cover and
refrigerate up to 12 hours (if refrigerated, let
come to room temperature for 30 minutes
before proceeding).
Ten minutes before baking, preheat oven to
325°F. Place the baking pans in the oven
and carefully pour hot water into the larger,
outer pan until the water comes up the sides
of the inner dish by 1 inch. Bake for 60 to
70 minutes; bread pudding will be puffed
and custard will be set. Remove from oven
and allow the bread pudding to rest for 20
to 30 minutes on a rack before serving.
Serve with sweetened whipped cream.
*Bread pudding is best made from day-old
or slightly stale bread. Challah bread is an
excellent choice.
Nutritional information based on 12 servings:
Calories 343 (30% from fat) • carb. 25g • pro. 14g
• fat 16g • sat. fat 8g • chol. 139mg • sod. 74mg
• calc. 117mg • fiber 4g
Dairy-Free
Chocolate Mousse
This rich chocolate mousse is so good
no one would know that it is actually has
health benefits!
Makes six ½-cup servings
12 ounces semisweet chocolate
1 cup chocolate or vanilla soy milk
½ tablespoon pure vanilla extract
1 14-ounce package silken tofu,
cut into cubes
Melt chocolate in a double boiler.
Attach the dispenser tap to the blender
collar.
Place soy milk, vanilla, melted chocolate,
and tofu in blender jar in order listed. Place
cover with blending stick on the blender jar.
Press On. Turn blender on high and process,
stirring contents with blender stick for 25 to
30 seconds until smooth. Press Off once it
is smooth if not dispensing immediately.To
dispense mousse: With blender on low,
place a custard cup under the dispenser
tap. Pull down the dispenser tap and stir
contents with the blending stick and dispense
one custard cup full of mousse at a time.
Cover cups with plastic and refrigerate until
set, about 8 to 12 hours.
Nutritional information per ½-cup serving:
Calories 361 (50% from fat) • carb. 38g • pro. 6g
• fat 20g • sat. fat 9g • chol. 0mg • sod. 9mg
• calc. 71mg • fiber 9g
Mango Coulis
This sauce makes a delicious dessert topping,
especially on ice cream and sorbet.
Makes 3½ cups
¾ cup water
¾ cup granulated sugar
4 cups cubed mango (approximately
3 medium mangoes)
Place the water and sugar in a saucepan
and bring to a boil. Remove from heat
when sugar is dissolved (about 2 to 3
minutes after the mixture comes to a boil).
Allow to cool.
Attach the dispenser tap to the blender
collar.
Once simple syrup is cool, place it in the
blender jar with the cubed mango. Place
cover with blending stick on the blender jar.
Press On. Turn blender on high and
process for 15 to 20 seconds until smooth.
Press Off once it is smooth, if not
dispensing immediately.
To dispense coulis: With blender on low,
place pitcher under the dispenser tap. Pull
down the dispenser tap and stir contents
with the blending stick as coulis is
dispensing.
Nutritional information per ¼-cup serving:
Calories 72 (1% from fat) • carb. 19g • pro. 0g
• fat 0g • sat. fat 0g • chol. 0mg • sod. 1mg
• calc. 5mg • fiber 1g