Be Thankful for Cranberry Bread Pudding

Looking for a perfect dessert for Thanksgiving or the holidays, or anytime? Try my delicious Cranberry Bread Pudding. Cranberries don’t grow in the subtropical climate of Southeast Asia, so when my mother and I wanted to make this dessert, we had to use a local red-colored berry as a substitute. I like this recipe better with cranberries, which are high in antioxidants and vitamin C. They even have a bit of resveratrol in them—the heart-friendly nutrient found in red wine. Cranberries also rank very high on the oxygen radical absorbance capacity (ORAC) scale.

Use my Cranberry Compote on the bottom layer (it becomes the top layer when you turn out the dessert). The Compote will keep for many days in the refrigerator and can also be used on its own as an accompaniment for poultry.

To serve this dessert cold, place the pudding in the refrigerator overnight before turning upside down.

Serves 6-8

2 large beaten eggs
3 cups cubed whole-wheat bread
1 can (12 oz.) fat-free evaporated milk
¼ cup melted Smart Balance 50/50 Butter Blend
¼ cup Why Low Gold brown sugar substitute
¼ cup chopped walnuts
¼ cup dried cranberries
½ tsp. lemon zest
1 recipe Cranberry Compote (below)

  1. Preheat oven to 350 degrees
  2. In a bowl, combine the eggs, the cubed bread, and the milk. Mix well and soak for 10 minutes
  3. Fold in the melted butter substitute, sugar substitute, walnuts, cranberries, and lemon zest.
  4. Grease the sides of a loaf pan and spoon 1 cup of Cranberry Compote into the pan. Spoon the bread mixture over the compote.
  5. Cover the pan with aluminum foil and place it in a larger roasting pan halfway with water. Bake at 350 degrees for 50 minutes.
  6. Remove the foil and bake until top is golden brown and center is set, about 15 minutes.
  7. Remove from oven and let cool for about 15 minutes. Turn the pudding out onto a serving platter for slicing. The compote will be on top, glistening and warm.


YIELDS about 4 cups

1 cup jasmine rice
1/2 cup water
1 Whey Low Gold brown
sugar substitute
1 cup fresh cranberries

1.Boil the water and sugar substitute in a large nonreactive saucepan, such as copper or enamel-coated cast iron, for about 5 minutes.
2. Add the cranberries and boil until most of the cranberries have softened and the sauce is thick, about 25 minutes.
3. Cool and refrigerate.



Combining her passion for food and a commitment to promoting a healthy lifestyle, Grace O has created FoodTrients®, a unique program for optimizing wellness. Grace O is a fusion chef with a mission: to cook up recipes for a long and joyful life that are built on a foundation of anti-aging science and her 15 years in the health care industry. Visit to learn more.




About Grace O

Grace O has been cooking and baking professionally and recreationally all of her adult life. As a child in Southeast Asia, she learned the culinary arts by her mother’s side in her family’s cooking school. She became so well versed in hospitality and the culinary arts, she eventually took over the cooking school and opened three restaurants. She is widely credited with popularizing shrimp on sugar-cane skewers and being one of the first culinarians to make tapas a global trend. She has cooked for ruling families and royalty. Grace O’s move to America precipitated a career in healthcare, inspired by her father, who was a physician. Twenty years and much hard work later, she operates skilled nursing facilities in California. Grace O strives to create flavorful food using the finest ingredients that ultimately lead to good health. Her recipes, although low in saturated fat, salt, and sugar, are high in flavor. Grace employs spices from all over the world to enliven her dishes, creating food that is different and delicious. She believes that food can be just as effective at fighting aging as the most expensive skin creams. And since she’s over 50 herself, she’s living proof of that.
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Reduces inflammation process in cells, tissues, and blood vessels, helping to slow aging and reduce risk of long-term disease.

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