Cranberry Bread Pudding

Recipe Ingredients

2 1/2 cups	232g / 8.2oz	Fresh or frozen cranberries
1/3 cup	109g / 3.8oz	Maple syrup
1/2 cup	118ml	Apple cider
1		Loaf Italian bread
4 cups	948ml	Soy milk
4 cups	792g / 27oz	Eggs - beaten lightly (large)
4		Ripe bananas - mashed
1 cup	198g / 7oz	Sugar
1 tablespoon	15ml	Vanilla extract
1 tablespoon	15ml	Ground cinnamon
1 tablespoon	15ml	Grated nutmeg

Recipe Instructions

Preheat oven to 350 degrees. Grease or coat a 3-quart casserole with cooking spray.

In small saucepan, combine cranberries, maple syrup and cider. Bring to a simmer over medium heat and cook, stirring occasionally, until cranberries burst and mixture thickens, 7 minutes. Remove from heat; drain excess liquid.

Tear bread into small pieces and put into large bowl. Add soy milk, eggs, bananas, sugar, vanilla, cinnamon and nutmeg and mix well. Stir in cranberry mixture. Transfer to prepared pan.

Bake until set, about 50 minutes. Set casserole on wire rack and let cool slightly before serving.

This recipe yields 12 servings.

Per Serving: 363 Cal; 13g Prot; 7g Total Fat (1 Sat. Fat); 65g Carb.; 71mg Chol; 278mg Sod.; 3g Fiber.

Description:

"Creamy and soothing, bread pudding is a dessert you never outgrow."

Source:
Vegetarian Times, November 2001

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