Cranberry Cream Cheese Bread Pudding

Cranberry Cream Cheese Bread Pudding

  • Prep: 10 min
  • Cook Time: 45 min
  • Total: 55 min
  • Serving: 8
Nutritious whole grain bread baked custard-style with sweet-tart cranberry sauce and reduced-fat cream cheese is sure to become a family favorite


  • 1 pound sprouted grain bread (or whole wheat)
  • Egg Mixture
  • 3 whole eggs
  • 2 cups lowfat 1% milk
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • Cranberry Mixture
  • 4 ounces reduced-fat cream cheese (or Neufchatel cheese), softened
  • 1 cup whole berry cranberry sauce
  • 1 teaspoon orange or almond extract


  1. Egg Mixture
  2. In a medium-sized bowl, whisk together the egg mixture ingredients.
  3. Cranberry Mixture
  4. In a small bowl, mash together the cranberry mixture ingredients.
  5. Cut or tear bread into 1-inch pieces and place in a large bowl.
  6. Pour the egg and cranberry mixtures over bread and blend, using your hands or a wooden spoon, to evenly coat the bread.
  7. Press the bread and liquid down into the bowl, cover and refrigerate for an hour (and up to overnight) to allow the bread to completely soak up the liquid.
  8. Preheat oven to 325 degrees F.
  9. Lightly coat a 9 x 13 x 2 inch baking dish with nonstick cooking spray, vegetable oil, or melted butter.
  10. Pour in soaked bread and spread evenly in dish.
  11. Place the baking dish in a shallow roasting pan and place on the middle rack in the oven.
  12. Make a water bath by filling the roasting pan—NOT the baking dish—with enough boiling water to come half way up the sides of the baking dish.
  13. Bake for 45 minutes or until bread pudding is set. Remove baking dish from oven and set on a towel to cool slightly.
  14. Slice into eight rectangular pieces and serve warm with plain yogurt, crème fraiche, or whipped cream cheese.
  15. Extra cranberry sauce can be warmed and drizzled over bread pudding for extra sweetness.

Filed Under:


Comments on "Cranberry Cream Cheese Bread Pudding"