Double Cranberry-Chocolate Bread Pudding

Double Cranberry-Chocolate Bread Pudding

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Rated: 0
  • Makes: 10 servings
  • Prep 30 mins
  • Bake 50 mins
  • Stand 30 mins
  • Carb Grams Per Serving: 34


  • Nonstick cooking spray
  • 8 slices whole grain white bread or wheat bread, cut into 1/2-inch pieces and dried*
  • 2 tablespoons 60 to 70% tub-style vegetable spread, melted
  • 1 1/4 cups fresh cranberries, coarsely chopped
  • 2 ounces white chocolate baking squares (with cocoa butter) and/or semisweet chocolate baking squares, chopped
  • 1/2 cup coarsely chopped pecans, toasted (optional)
  • 1/4 cup dried cranberries
  • 2 1/2 cups fat-free milk
  • 3/4 cup refrigerated or frozen egg product, thawed, or 3 eggs, lightly beaten
  • 6 tablespoons sugar or sugar substitute** equivalent to 6 tablespoons sugar
  • 2 teaspoons cornstarch
  • 1 cup pomegranate juice


  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.
  5. **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.
  6. **Sugar Substitutes: PER SERVING WITH SUBSTITUTE: same as above, except 176 cal., 28 g carb.


  • * 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.


  • Tip: To toast nuts, spread in a shallow baking pan lined with parchment paper. Bake in a 350 degrees F oven for 5 to 10 minutes or until golden, shaking pan once or twice.

Nutrition Facts Per Serving:

Servings Per Recipe: 10
PER SERVING: 202 cal., 4 g total fat (2 g sat. fat), 3 mg chol., 182 mg sodium, 34 g carb. (2 g fiber, 22 g sugars), 7 g pro.

Diabetic Exchanges

Other Carb (d.e): 0.5; Fat (d.e): 1; Fruit (d.e): 0.5; Starch (d.e): 1;