Cinnamon Bread Pudding with Cranberry-Raisin Sauce
Pungent and aromatic cinnamon perfumes this bread pudding and sweet-tart sauce. The sauce, made with cranberries and golden raisins, gets a toasty flavor from mustard seeds and a touch of heat from chile peppers.
Make Ahead Tip: Cover and refrigerate the sauce (Steps 4-5) for up to 1 day. Reheat before serving; thin with a little water, if desired.
1 starch, 1 fruit, 1 other carbohydrate, 1 fat