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Double Cranberry-Chocolate Bread Pudding
Double Cranberry-Chocolate Bread Pudding
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From: Diabetic Living Magazine
Perfect for the holidays, this scrumptious—yet low-calorie—dessert casserole is topped with a deep red cranberry-pomegranate sauce.
- By: Diabetic Living Magazine
Ingredients 10 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 10 servings
Nutrition per serving may change if servings are adjusted.
- Nonstick cooking spray
- 8 slices whole-grain white bread or wheat bread, cut into ½-inch pieces and dried (see Tip)
- 2 tablespoons 60 to 70% tub-style vegetable spread, melted
- ¼ cup fresh cranberries, coarsely chopped
- 2 ounces white chocolate baking squares (with cocoa butter) and/or semisweet chocolate baking squares, chopped
- ½ cup coarsely chopped pecans, toasted (see Tip) (optional)
- ½ cup dried cranberries
- 2½ cups fat-free milk
- ¾ cup refrigerated or frozen egg product, thawed, or 3 eggs, lightly beaten
- 6 tablespoons sugar (see Tip)
- 2 teaspoons cornstarch
- 1 cup pomegranate juice
Preparation
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Prep
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Ready In
- Preheat oven to 350°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 ¾ 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 ½ 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°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°F oven for 5 to 10 minutes or until golden, shaking pan once or twice.
- If using a sugar substitute, choose from Splenda® Granular or Sweet 'N Low® 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.
- Serving size: 1 serving
- Per serving: 202 calories; 4 g fat(2 g sat); 2 g fiber; 34 g carbohydrates; 7 g protein; 3 mcg folate; 3 mg cholesterol; 22 g sugars; 458 IU vitamin A; 2 mg vitamin C; 192 mg calcium; 1 mg iron; 182 mg sodium; 200 mg potassium
- Carbohydrate Servings: 2½
- Exchanges: 1 fat, 1 starch, ½ fruit, ½ other carbohydrate
