Cranberry Bread Pudding


Creamy and soothing, bread pudding is a dessert you never outgrow.

  • 12Servings


  • 2 1/2 cups fresh or frozen cranberries
  • 1/3 cup maple syrup
  • 1/2 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


Preheat oven to 350°F. Grease or coat a 3-quart casserole with cooking spray.

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.

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.

Bake until set, about 50 minutes. Set casserole on wire rack and let cool slightly before serving.

Nutrition Information

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