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.

Source: EatingWell Magazine, November/December 2014


Recipe Summary test

2 hrs

Nutrition Profile:



Ingredient Checklist


Instructions Checklist
  • Whisk eggs and egg whites in a large bowl. Whisk in milk, brown sugar, candied ginger, rum (if using), vanilla and salt until combined. Add cranberries and stir until incorporated. Add bread and stir until combined. Let stand for 30 minutes, pressing the bread down into the liquid a few times to help it absorb the custard.

  • Preheat oven to 350 degrees F. Coat a shallow 3-quart baking dish with cooking spray.

  • Transfer the pudding mixture to the prepared pan. Coat a piece of foil with cooking spray and cover the pan with it, sprayed-side down.

  • Bake for 30 minutes. Uncover, sprinkle with coconut and continue baking until puffed and firm to the touch, 25 to 30 minutes more. Let cool for 15 minutes before serving.


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.

Nutrition Facts

about 3/4 cup
257 calories; protein 10.7g; carbohydrates 37.8g; dietary fiber 3.2g; sugars 21.3g; fat 7g; saturated fat 3.5g; cholesterol 84.6mg; vitamin a iu 248.2IU; vitamin c 2.2mg; folate 30.2mcg; calcium 167.8mg; iron 1.6mg; magnesium 43.2mg; potassium 279.3mg; sodium 308.9mg; thiamin 0.2mg; added sugar 17g.

1 starch, 1 other carbohydrate, 1/2 medium-fat meat, 1/2 fat