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Cranberry-Orange Bread Pudding
Browse the recipe Cranberry-Orange Bread Pudding
Cranberry-Orange Bread Pudding
YIELD Makes 9 servings
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INGREDIENTS
| 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) | |
PREPARATION:
- Preheat oven to 325°F. Spray 9 (4-ounce) custard cups with nonstick cooking spray.
- Evenly divide bread cubes among custard cups; bake 10 minutes. Sprinkle evenly with cranberries.
- Combine remaining ingredients except ice cream in medium bowl. Carefully pour into custard cups. Let stand 5 to 10 minutes.
- 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.
This recipe appears in:
Custards & Puddings
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 |