Be Thankful for Cranberry Bread Pudding

Looking for a perfect dessert for Thanksgiving or the holidays, or anytime? Try my delicious Cranberry Bread Pudding. Cranberries don’t grow in the subtropical climate of Southeast Asia, so when my mother and I wanted to make this dessert, we had to use a local red-colored berry as a substitute. I like this recipe better with cranberries, which are high in antioxidants and vitamin C. They even have a bit of resveratrol in them—the heart-friendly nutrient found in red wine. Cranberries also rank very high on the oxygen radical absorbance capacity (ORAC) scale.

Use my Cranberry Compote on the bottom layer (it becomes the top layer when you turn out the dessert). The Compote will keep for many days in the refrigerator and can also be used on its own as an accompaniment for poultry.

To serve this dessert cold, place the pudding in the refrigerator overnight before turning upside down.

Serves 6-8

2 large beaten eggs
3 cups cubed whole-wheat bread
1 can (12 oz.) fat-free evaporated milk
¼ cup melted Smart Balance 50/50 Butter Blend
¼ cup Why Low Gold brown sugar substitute
¼ cup chopped walnuts
¼ cup dried cranberries
½ tsp. lemon zest
1 recipe Cranberry Compote (below)

1. Preheat oven to 350 degrees
2. In a bowl, combine the eggs, the cubed bread, and the milk. Mix well and soak for 10 minutes
3. Fold in the melted butter substitute, sugar substitute, walnuts, cranberries, and lemon zest.
4. Grease the sides of a loaf pan and spoon 1 cup of Cranberry Compote into the pan. Spoon the bread mixture over the compote.
5. Cover the pan with aluminum foil and place it in a larger roasting pan halfway with water. Bake at 350 degrees for 50 minutes.
6. Remove the foil and bake until top is golden brown and center is set, about 15 minutes.
7. Remove from oven and let cool for about 15 minutes. Turn the pudding out onto a serving platter for slicing. The compote will be on top, glistening and warm.

CRANBERRY COMPOTE

YIELDS about 4 cups

1 cup jasmine rice
1/2 cup water
1 Whey Low Gold brown
sugar substitute
1 cup fresh cranberries

1. Boil the water and sugar substitute in a large nonreactive saucepan, such as copper or enamel-coated cast iron, for about 5 minutes.
2. Add the cranberries and boil until most of the cranberries have softened and the sauce is thick, about 25 minutes.
3. Cool and refrigerate.