Quick Cranberry Bread Pudding Recipe

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Extra French bread and dried cranberries find a new use in this moist and comforting medley from Irene Erickson. “I love to cook, and I really enjoy this quick-to-make dish,” she writes from Lacona, New York.

This recipe is:

Healthy

Quick

Diabetic Friendly

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Quick Cranberry Bread Pudding Recipe

Prep/Total Time: 30 min.

Yield: 2 Servings

5 25 30

Ingredients

1 cup cubed day-old French bread (1/2-inch cubes)
2 tablespoons dried cranberries
2/3 cup fat-free milk
1/4 cup egg substitute
2 tablespoons brown sugar
1/2 teaspoon vanilla extract
1/8 teaspoon ground cinnamon

Directions

Divide bread cubes and cranberries between two 10-oz. ramekins or custard cups coated with cooking spray. Place on a baking sheet.
In a small bowl, combine the remaining ingredients. Pour over bread mixture. Bake at 350° for 25-30 minutes or until a knife inserted near the center comes out clean. Serve warm. Yield: 2 servings.

Nutritional Facts 1 serving equals 168 calories, 1 g fat (trace saturated fat), 2 mg cholesterol, 205 mg sodium, 33 g carbohydrate, 1 g fiber, 7 g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fruit.

Originally published as Cranberry Bread Pudding in Light & Tasty October/November 2007, p37