This bread pudding topped with a warm yogurt and honey sauce is delicious! You can substitute any leftover bread in place of cinnamon raisin bread. Challah bread also works well in this dish.
| 8 | slice | thick cinnamon raisin bread |
| 1⁄4 | c | butter (room temperature) |
| 1⁄2 | c | dried cranberries |
| 1 | c | Stonyfield Organic Fat Free Milk |
| 1 | c | Stonyfield Organic Low Fat Vanilla Yogurt |
| 3 | eggs | |
| 1⁄4 | c | sugar |
| 1 1⁄2 | tsp | grated orange zest |
| 1⁄2 | tsp | cinnamon |
| 1⁄4 | tsp | grated nutmeg |
| 1 | tsp | vanilla |
| Warm Stonyfield Yogurt Sauce | ||
|---|---|---|
| 2 | tbsp | honey |
Lightly grease an 8-inch square baking dish with butter or non-stick cooking spray. Cut the crust off the bread slices, then butter on one side. Cut each slice in half, and then layer the bread in the baking dish with the buttered side facing up. Sprinkle with the dried cranberries.
Whisk together milk, eggs, sugar, yogurt, orange zest, cinnamon, nutmeg and vanilla. Pour the custard mixture over the bread slices and let stand for at least one hour before baking.
When ready to bake, first preheat the oven to 350°. Bake approximately 50–60 minutes. To make sure it is fully cooked, poke with knife, the knife should come out clean.
Heat honey in a small mixing bowl in the microwave, depending on your microwave 30 to 60 seconds (watch closely). Combine yogurt and honey, and serve over the warm bread pudding.