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.—Lily Julow, Lawrenceville, Georgia
Total TimePrep: 25 min. Bake: 35 min.
- 1 cup chopped dried apricots
- 1/2 cup unsweetened apple juice
- 1/4 cup dried cranberries
- 1-1/4 cups whole milk
- 2 large egg whites
- 1 large 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
- 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. Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted in 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.
Nutrition Facts1 each: 257 calories, 6g fat (2g saturated fat), 30mg cholesterol, 234mg sodium, 46g carbohydrate (29g sugars, 2g fiber), 6g protein.
Originally published as Cranberry Apricot Bread Pudding in Taste of Home Christmas Annual 2009