nutritional information

Per Serving:

  • Calories: 363
  • Protein: 13 g
  • Total Fat: 7 g
  • Saturated Fat: 1 g
  • Carbohydrates: 65 g
  • Cholesterol: 71 mg
  • Sodium: 278 mg
  • Fiber: 3 g

Cranberry Bread Pudding

12 Servings

Creamy and soothing, bread pudding is a dessert you never outgrow.
  • 2 ½ cups fresh or frozen cranberries
  • ⅓ cup maple syrup
  • ½ cup apple cider
  • 1 loaf Italian bread
  • 4 cups soy milk
  • 4 large eggs, beaten lightly
  • 4 ripe bananas, mashed
  • 1 cup sugar
  • 1 Tbs. vanilla extract
  • 1 Tbs. ground cinnamon
  • 1 Tbs. grated nutmeg
  1. Preheat oven to 350°F. Grease or coat a 3-quart casserole with cooking spray.
  2. In small saucepan, combine cranberries, maple syrup and cider. Bring to a simmer over medium heat and cook, stirring occasionally, until cranberries burst and mixture thickens, 7 minutes. Remove from heat; drain excess liquid.
  3. Tear bread into small pieces and put into large bowl. Add soy milk, eggs, bananas, sugar, vanilla, cinnamon and nutmeg and mix well. Stir in cranberry mixture. Transfer to prepared pan.
  4. Bake until set, about 50 minutes. Set casserole on wire rack and let cool slightly before serving.
November 2001

you might also like



comments