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

Diabetic Living Magazine
Source: Diabetic Living Magazine


Recipe Summary

30 mins
1 hr 50 mins


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; protein 6.7g 14% DV; carbohydrates 34.2g 11% DV; exchange other carbs 2.5; dietary fiber 1.6g 6% DV; sugars 22.2g; fat 4.3g 7% DV; saturated fat 2.1g 10% DV; cholesterol 3.5mg 1% DV; vitamin a iu 458.2IU 9% DV; vitamin c 1.8mg 3% DV; folate 3.2mcg 1% DV; calcium 192.2mg 19% DV; iron 1.1mg 6% DV; magnesium 8.9mg 3% DV; potassium 199.6mg 6% DV; sodium 181.9mg 7% DV.