Cranberry-Coconut Bread Pudding
ACTIVE: 20 minutes TOTAL: 2 hours
TO MAKE AHEAD: Prepare through Step 3, cover and refrigerate for up to 1 day. Let stand at
room temperature for about 20 minutes before baking.
In this healthy recipe, whole-wheat bread, fresh cranberries, candied ginger and toasted
coconut come together for a memorable dessert. To make individual bread puddings
instead of one large pan, divide the batter among 12 small oiled individual baking dishes
(about 8 ounces each). Cover with foil. Bake for 30 minutes, uncover, sprinkle with
coconut and bake for 20 to 25 minutes more.
5 large eggs
3 large egg whites
31/2 cups whole milk
3/4 cup light brown sugar
2 tablespoons finely chopped candied ginger
2 tablespoons dark rum (optional)
1 tablespoon vanilla extract
1/4 teaspoon salt
2 cups fresh cranberries
8 cups day-old whole-wheat bread cubes (1/2-inch)
1/2 cup sweetened shredded coconut, lightly toasted
1. Whisk eggs and egg whites in a large bowl. Whisk in milk, brown sugar, candied
ginger, rum (if using), vanilla and salt until combined. Add cranberries and stir until
incorporated. Add bread and stir until combined. Let stand for 30 minutes, pressing the
bread down into the liquid a few times to help it absorb the custard.
2. Preheat oven to 350°F. Coat a shallow 3-quart baking dish with cooking spray.
3. Transfer the pudding mixture to the prepared pan. Coat a piece of foil with cooking spray
and cover the pan with it, sprayed-side down.
4. Bake for 30 minutes. Uncover, sprinkle with coconut and continue baking until puffed
and firm to the touch, 25 to 30 minutes more. Let cool for 15 minutes before serving.
SERVES 12: about 3/4 cup each
Calories 255, Fat 7g (sat 3g, mono 2g), Cholesterol 85mg, Carbs 17g, Total sugars 22g
(added 17g), Protein 11g, Fiber 4g, Sodium 228mg, Potassium 277mg.
Nutrition bonus: Calcium (15% daily value).