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Cranberry-Apricot Bread Pudding

 Cranberry-Apricot Bread Pudding
I adjusted a favorite bread pudding recipe to make it a little healthier. Dried fruits add texture and sweetness to this heart-warming dessert.—Lillian Julow, Gainesville, Florida
8 ServingsPrep: 25 min. Bake: 35 min.

Ingredients

  • 1 cup chopped dried apricots
  • 1/2 cup unsweetened apple juice
  • 1/4 cup dried cranberries
  • 1-1/4 cups milk
  • 2 egg whites
  • 1 egg, lightly beaten
  • 1/2 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cardamom
  • 6 cups cubed day-old bread
  • 8 tablespoons whipped topping
  • 1/4 cup chopped walnuts, toasted

Directions

  • In a small saucepan, combine apricots and apple juice. Bring to a
  • boil. Reduce heat; simmer, uncovered, for 5-8 minutes or until
  • liquid is almost absorbed. Stir in cranberries; set aside.
  • In a large bowl, combine the milk, egg whites, egg, brown sugar,
  • cinnamon, vanilla, nutmeg and cardamom. Add bread cubes; toss to
  • coat. Let stand for 15 minutes. Stir in apricot mixture.
  • Transfer to an 8-in. square baking dish coated with cooking spray.

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Cranberry-Apricot Bread Pudding (continued)

Directions (continued)

  • Bake, uncovered, at 350° for 35-40 minutes or until a knife
  • inserted near the center comes out clean. Let stand for 5 minutes
  • before serving. Top each serving with 1 tablespoon whipped topping
  • and 1-1/2 teaspoons chopped walnuts. Yield: 8 servings.
Nutritional Facts: 1 serving equals 257 calories, 6 g fat (2 g saturated fat), 30 mg cholesterol, 234 mg sodium, 46 g carbohydrate, 2 g fiber, 6 g protein.