[Vegetarian] [Company]
Makes 6 servings
DIRECTIONS
Lightly coat a 1-qt. round ceramic or glass baking dish with cooking spray. Cut three double-thick, 18×3-inch heavy foil strips. Crisscross strips and place dish on top of crisscross. In a large bowl combine the next five ingredients (through salt). Stir in bread cubes, chocolate, and cherries. Pour into prepared dish; cover with foil. Prepare as directed for desired cooker, below.
Fast 15-minute cook time
Place a steam rack in a 6-qt. electric or stove-top pressure cooker. Add 1 cup warm water to pot. Use foil strips to place dish on steam rack. Fold strips inside pot. Lock lid in place. Set an electric cooker on high pressure to cook 15 minutes. For a stove-top cooker, bring up to pressure over medium-high heat; reduce heat enough to maintain steady pressure. Cook 15 minutes. Remove from heat.
For both models, let stand 15 minutes to release pressure naturally. Release any remaining pressure. Carefully open lid. Use foil strips to lift dish out of cooker. Cool, uncovered, on a wire rack 30 minutes.
Meanwhile, for icing, in a bowl stir together powdered sugar and yogurt. Drizzle bread pudding with icing and, if desired, sprinkle with almonds.
Slow 3-hour cook time
Pour 1 cup warm water into a 3½- to 5-qt. slow cooker. Use foil strips to place dish on rack. Fold strips inside pot. Cover and cook on low 3 to 3½ hours or until a knife inserted in pudding comes out clean. Use foil strips to remove dish from cooker. Cool, uncovered, on a wire rack 30 minutes.
Meanwhile, for icing, in a bowl stir together powdered sugar and yogurt. Drizzle bread pudding with icing and, if desired, sprinkle with almonds.
per serving 194 cal., 4 g fat (2 g sat. fat), 2 mg chol., 184 mg sodium, 34 g carb., 2 g fiber, 25 g sugars, 7 g pro.