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.
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)
YIELDS about 4 cups
1 cup jasmine rice
1/2 cup water
1 Whey Low Gold brown
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.