Cranberry-Coconut Bread Pudding
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.
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.
1 starch, 1 other carbohydrate, 1/2 medium-fat meat, 1/2 fat