Double Cranberry-Chocolate Bread Pudding
This comforting, yet low-calorie, dessert casserole is topped with a deep red cranberry-pomegranate sauce. It's perfect for the holidays.
Ingredients
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Nonstick cooking spray
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8 slices whole grain white bread or wheat bread, cut into 1/2-inch pieces and dried*
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2 tablespoons 60 to 70% tub-style vegetable spread, melted
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1-1/4 cups fresh cranberries, coarsely chopped
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2 ounces white chocolate baking squares (with cocoa butter) and/or semisweet chocolate baking squares, chopped
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1/2 cup coarsely chopped pecans (optional)
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1/4 cup dried cranberries
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2-1/2 cups fat-free milk
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3/4 cup refrigerated or frozen egg product, thawed, or 3 eggs, lightly beaten
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6 tablespoons sugar or sugar substitute** equivalent to 6 tablespoons sugar
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2 teaspoons cornstarch
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1 cup pomegranate juice
Directions
1.
Preheat oven to 350 degrees F. Lightly coat a 2-quart rectangular or square baking dish with nonstick cooking spray; set aside. In a large bowl, toss together dried bread and vegetable spread until coated. Add 3/4 cup of the fresh cranberries, the chocolate, pecans (if using), and dried cranberries. Gently toss to combine. Transfer to prepared baking dish.
2.
In a medium bowl, whisk together milk, eggs, and 4 tablespoons of the sugar. Slowly pour milk mixture evenly over bread mixture in baking dish. Using the back of a large spoon, gently press down on top of bread mixture.
3.
Bake, uncovered, for 50 to 60 minutes or until a knife inserted near center comes out clean. If needed to prevent overbrowning, cover loosely with foil for the last 10 minutes of baking. Let stand on a wire rack for 30 minutes.
4.
Meanwhile, for sauce: In a small saucepan, combine the remaining 1/2 cup fresh cranberries, the remaining 2 tablespoons sugar, and the cornstarch. Add pomegranate juice. Cook and stir until thickened and bubbly; cook and stir for 2 minutes more. Serve warm sauce over warm bread pudding.
Test Kitchen Tip
To dry bread cubes, preheat oven to 300 degrees F. Place bread cubes in an ungreased 15x10x1-inch baking pan. Bake for 10 to 12 minutes or until dry and crisp, stirring once or twice. You should have about 5 cups dried bread cubes.
Sugar Substitutes
Choose from Splenda Granular or Sweet 'N Low bulk or packets. Follow package directions to use product amount equivalent to 6 tablespoons sugar.PER SERVING WITH SUBSTITUTE: same as above, except 176 cal., 28 g carb.
Nutrition information
Calories 202, Total Fat 4 g, Saturated Fat 2 g, Monounsaturated Fat 1 g, Polyunsaturated Fat 1 g, Cholesterol 3 mg, Sodium 182 mg, Carbohydrate 34 g, Total Sugar 22 g, Fiber 2 g, Protein 7 g. Daily Values: Vitamin A 0%, Vitamin C 3%, Calcium 19%, Iron 6%. Exchanges: Fruit .5, Starch 1, Other Carbohydrate .5, Fat 1.
Percent Daily Values are based on a 2,000 calorie diet
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