Spiced Cranberry Bread Pudding recipe
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Ingredients
- cooking spray 10 slices sourdough bread, cubed 1 ½ teaspoons pumpkin pie spice, divided ¾ cup sweetened dried cranberries (such as Ocean Spray® Craisins®) 3 tablespoons butter, melted 4 large eggs 2 cups unsweetened almond milk (such as Blue Diamond® Almond Breeze®) ¾ cup white sugar 1 teaspoon vanilla extract ½ teaspoon ground cinnamon
Nutrition Info
- 289.8 caloriescarbohydrate: 48.4 gcholesterol: 104.4 mgfat: 8.1 gfiber: 1.7 gprotein: 7.2 gsaturatedFat: 3.7 gservingSize: -sodium: 309 mgsugar: 29 gtransFat: : -unsaturatedFat: : -
Directions Spiced Cranberry Bread Pudding
Directions
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Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking pan with cooking spray.
Toss bread pieces with 1 teaspoon pumpkin pie spice in a bowl. Add dried cranberries, toss well. Pour into the prepared pan. Drizzle with melted butter.
Beat eggs in a bowl until thoroughly mixed. Add remaining 1/2 teaspoon pumpkin pie spice, almond milk, sugar, vanilla extract, and cinnamon. Beat until thoroughly mixed. Pour over the bread pieces. Let soak, pressing bread lightly with a fork.
Bake in the preheated oven until the top springs back when lightly touched, about 45 minutes.