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Cranberry-Pumpkin Bread Pudding Recipe

Cranberry-Pumpkin Bread Pudding Recipe

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Ingredients:

Serving

nonstick cooking spray
4 slices whole wheat bread, cut into 1/2-inch cubes (about 3 cups)
1/3 cup dried cranberries
3/4 cup egg substitute or 3 eggs
2 cups nonfat milk
1 cup canned pumpkin
2 tbsp sugar
1/2 tsp ground cinnamon

Directions:

Preheat oven to 350 degree F.
Coat a 2-quart square baking dish with nonstick cooking spray.
In the prepared baking dish, combine bread cubes and dried cranberries; set aside.
In a large bowl, combine milk, pumpkin, egg, sugar, and cinnamon.
Slowly pour pumpkin mixture over bread mixture in baking dish.
Gently press bread mixture down into liquid to moisten. Let stand for 15 minutes.
Bake, uncovered, for 45 to 50 minutes or until a knife inserted in center comes out clean. Cool slightly; serve warm.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	171.07 Kcal (716 kJ)
Calories from fat	26.96 Kcal
		% Daily Value*
Total Fat	3g	5%
Cholesterol	113.87mg	38%
Sodium	249.04mg	10%
Potassium	313.6mg	7%
Total Carbs	21.09g	7%
Sugars	13.28g	53%
Dietary Fiber	1.68g	7%
Protein	14.24g	28%
Vitamin C	1.3mg	2%
Vitamin A	0.3mg	9%
Iron	1.4mg	8%
Calcium	157.5mg	16%

Amount Per 100 g
Calories	141.8 Kcal (594 kJ)
Calories from fat	22.35 Kcal
		% Daily Value*
Total Fat	2.48g	5%
Cholesterol	94.39mg	38%
Sodium	206.43mg	10%
Potassium	259.95mg	7%
Total Carbs	17.48g	7%
Sugars	11.01g	53%
Dietary Fiber	1.39g	7%
Protein	11.81g	28%
Vitamin C	1.1mg	2%
Vitamin A	0.2mg	9%
Iron	1.2mg	8%
Calcium	130.5mg	16%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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