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Cranberry-Orange Bread Pudding

Cranberry-Orange Bread Pudding

Cranberry-Orange Bread Pudding


Makes 9 servings


2 cups (4 slices) cubed cinnamon bread
1/4 cup dried cranberries
2 cups low-fat (1%) milk
1/2 cup cholesterol-free egg substitute
1 package (4-serving size) sugar-free vanilla pudding and pie filling mix*
1 teaspoon grated orange peel
1 teaspoon vanilla
1/2 teaspoon ground cinnamon
Vanilla low-fat no-sugar-added ice cream (optional)

*Do not use instant pudding and pie filling mix.


  1. Preheat oven to 325°F. Spray 9 (4-ounce) custard cups with nonstick cooking spray.
  2. Evenly divide bread cubes among custard cups; bake 10 minutes. Sprinkle evenly with cranberries.
  3. Combine remaining ingredients except ice cream in medium bowl. Carefully pour into custard cups. Let stand 5 to 10 minutes.
  4. Place cups on baking sheet; bake 25 to 30 minutes or until centers are almost set. Let stand 10 minutes. Serve with ice cream, if desired.

Nutritional Information

Serving Size: 1 bread pudding
Fiber <1 g
Carbohydrate 11 g
Cholesterol 2 mg
Saturated Fat <1 g
Total Fat 1 g
Calories from Fat 13 %
Calories 67
Protein 4 g
Sodium 190 mg

Dietary Exchange

Starch 1

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