Quick Cranberry Bread Pudding Recipe

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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.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 30 min.

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

Nutritional Facts

1 each: 168 calories, 1g fat (0 saturated fat), 2mg cholesterol, 205mg sodium, 33g carbohydrate (23g sugars, 1g fiber), 7g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fruit.

  • 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
  1. Divide bread cubes and cranberries between two 10-oz. ramekins or custard cups coated with cooking spray. Place on a baking sheet.
  2. 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.
Originally published as Cranberry Bread Pudding in Light & Tasty October/November 2007, p37

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