Cranberry Bread Pudding


Makes 1 serving


1/2 cup day-old French bread cubes
1 tablespoon dried cranberries or tart cherries
1/3 cup fat-free (skim) milk
1 tablespoon refrigerated cholesterol-free egg substitute
1 tablespoon brown sugar
1/4 teaspoon vanilla
1/8 teaspoon ground cinnamon


  1. Preheat oven to 350°F. Toss together bread cubes and cranberries. Place in 6-ounce custard cup.
  2. Stir together milk, egg substitute, brown sugar, vanilla and cinnamon. Pour over bread mixture. Bake 22 to 25 minutes or until knife inserted in center comes out clean. Cool slightly.

Nutritional Information

Fiber 1 g
Carbohydrate 33 g
Cholesterol 1 mg
Saturated Fat <1 g
Total Fat 1 g
Calories from Fat 5 %
Calories 163
Protein 6 g
Sodium 151 mg

Dietary Exchange

Milk 1/2
Starch 1-1/2

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