Cranberry and Coconut Bread Pudding
5 large eggs
3 large egg whites
3 1/2 cups whole milk
3/4 cup light brown sugar
2 tablespoons finely chopped candied ginger
2 tablespoons orange juice (optional)
1 tablespoon vanilla extract
1/4 teaspoon salt
1 1/2 to 2 cups dried cranberries
8 cups day-old whole-wheat bread cubes (1/2-inch)
1/2 cup shredded coconut, lightly toasted
Whisk eggs and egg whites in a large bowl. Whisk in milk, brown sugar, candied ginger, orange juice (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.
Preheat oven to 350°Fahrenheit. Coat a shallow baking dish with cooking spray. 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. 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.
Sharing with you a recipe that is very dear to me. The humble Bread Pudding. In this healthy bread pudding recipe, whole-wheat bread, cranberries, candied ginger and toasted coconut come together for a memorable dessert.
Serve this up as dessert for your family and dear ones, your kids, family and friends will love it!
|Serving Size 1 Serving|
|Per Serving% Daily Value*|
|Calories from Fat 571|
|Total Fat 63.4g98%|
|Saturated Fat 34.6g173%|
|Dietary Fiber 9.8g39%|
|Vitamin A 43% · Vitamin C 121%|
|Calcium 121% · Iron 68%|