Cranberry-Raisin Bread Pudding

Cranberry-Raisin Bread Pudding

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.

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Yields: 8 Servings

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Ingredients

8slicethick cinnamon raisin bread
1⁄4cbutter (room temperature)
1⁄2cdried cranberries
1cStonyfield Organic Fat Free Milk
1cStonyfield Organic Low Fat Vanilla Yogurt
3 eggs
1⁄4csugar
1 1⁄2tspgrated orange zest
1⁄2tspcinnamon
1⁄4tspgrated nutmeg
1tspvanilla
Warm Stonyfield Yogurt Sauce
2tbsphoney

Directions

  1. 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.

  2. 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.

  3. 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.

Sauce:

  1. 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.

Nutrition Information

370
CALORIES
5g
TOTAL FAT
7g
PROTEIN
View Complete Nutrition Information
Nutrition Facts
Amount Per Serving
370
80
% Daily Value*
Total Fat 5g
Cholesterol 95mg
Sodium 180mg
Total Carbohydrate 65g
Dietary Fiber 3g
Sugars 47g
Protein 7g
* Percent Daily Values are based on a 2,000 calorie diet.

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