Perfect for the holidays, this scrumptious--yet low-calorie--dessert casserole is topped with a deep red cranberry-pomegranate sauce. Source: Diabetic Living Magazine

Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F. Lightly coat a 2-quart rectangular or square baking dish with nonstick cooking spray; set aside. In a large bowl, toss together dried bread and vegetable spread until coated. Add 3/4 cup of the fresh cranberries, the chocolate, pecans (if using) and dried cranberries. Gently toss to combine. Transfer to prepared baking dish.

  • In a medium bowl, whisk together milk, eggs and 4 tablespoons of the sugar. Slowly pour milk mixture evenly over bread mixture in baking dish. Using the back of a large spoon, gently press down on top of bread mixture.

  • Bake, uncovered, for 50 to 60 minutes or until a knife inserted near center comes out clean. If needed to prevent overbrowning, cover loosely with foil for the last 10 minutes of baking. Let stand on a wire rack for 30 minutes.

  • Meanwhile, for sauce, in a small saucepan, combine the remaining 1/2 cup fresh cranberries, the remaining 2 tablespoons sugar and the cornstarch. Add pomegranate juice. Cook and stir until thickened and bubbly; cook and stir for 2 minutes more. Serve warm sauce over warm bread pudding.


Tips: To dry bread cubes, preheat oven to 300 degrees F. Place bread cubes in an ungreased 15x10x1-inch baking pan. Bake for 10 to 12 minutes or until dry and crisp, stirring once or twice. You should have about 5 cups dried bread cubes.

To toast nuts, spread in a shallow baking pan lined with parchment paper. Bake in a 350 degrees F oven for 5 to 10 minutes or until golden, shaking pan once or twice.

If using a sugar substitute, choose from Splenda(R) Granular or Sweet 'N Low(R) bulk or packets. Follow package directions to use product amount equivalent to 6 tablespoons sugar. Nutrition per Serving with Substitute: same as below, except 176 cal., 28 g carb.

Nutrition Facts

202 calories; 4.3 g total fat; 2.1 g saturated fat; 3 mg cholesterol; 182 mg sodium. 200 mg potassium; 34.2 g carbohydrates; 1.6 g fiber; 22 g sugar; 6.7 g protein; 458 IU vitamin a iu; 2 mg vitamin c; 3 mcg folate; 192 mg calcium; 1 mg iron; 9 mg magnesium;