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Cranberry-Coconut Bread Pudding
EatingWell Test Kitchen
“In this healthy bread pudding recipe, whole-wheat bread, fresh cranberries, candied ginger and toasted coconut come together for a memorable dessert. To make individual bread puddings instead of one large pan, divide the batter among 12 small oiled individual baking dishes (about 8 ounces each). Cover with foil. Bake for 30 minutes, uncover, sprinkle with coconut and bake for 20 to 25 minutes more. ”
5 large eggs
3 large egg whites
3½ cups whole milk
¾ cup light brown sugar
2 tablespoons finely chopped candied ginger
2 tablespoons dark rum (optional)
1 tablespoon vanilla extract
¼ teaspoon salt
2 cups fresh cranberries
8 cups day-old whole-wheat bread cubes ( ½-inch)
½ cup sweetened shredded coconut, lightly toasted
1Whisk eggs and egg whites in a large bowl. Whisk in milk, brown sugar, candied ginger, rum (if using), vanilla and salt until combined. Add cranberries and stir until incorporated. Add bread and stir until combined. Let stand for 30 minutes, pressing the bread down into the liquid a few times to help it absorb the custard.
2Preheat oven to 350°F. Coat a shallow 3-quart baking dish with cooking spray.
3Transfer the pudding mixture to the prepared pan. Coat a piece of foil with cooking spray and cover the pan with it, sprayed-side down.
4Bake for 30 minutes. Uncover, sprinkle with coconut and continue baking until puffed and firm to the touch, 25 to 30 minutes more. Let cool for 15 minutes before serving.
Make Ahead Tip: Prepare through Step 3, cover and refrigerate for up to 1 day. Let stand at room temperature for about 20 minutes before baking.