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 vitamin C. They 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). To serve this dessert cold, place the pudding in the refrigerator overnight before turning upside down.
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 organic sugar or xylitol
¼ cup chopped walnuts
¼ cup dried cranberries
½ tsp. lemon zest
1 recipe Cranberry Compote (page 101 of book)
- Preheat oven to 350 degrees
- In a bowl, combine the eggs, the cubed bread, and the milk. Mix well and soak for 10 minutes
- Fold in the melted butter substitute, sugar substitute, walnuts, cranberries, and lemon zest.
- Grease the sides of a loaf pan and spoon 1 cup of Cranberry Compote into the pan. Spoon the bread mixture over the compote.
- Cover the pan with aluminum foil and place it in a larger roasting pan halfway with water. Bake at 350 degrees for 50 minutes.
- Remove the foil and bake until top is golden brown and center is set, about 15 minutes.
- 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.