Cranberry Bread Pudding THM E, SF

Have you ever wondered what to do with stale or loaves of bread that did not turnout right? Have you ever tried bread pudding? Bread pudding is an old fashioned dessert that our grandmas used to make. It was a handy way to use up those stale bits of bread and turn them into a delicious dessert.

In this recipe I used stale cubes of No-knead Cranberry Sourdough Bread along with fresh cranberries to give you a seasonal delicious bread pudding. The tartness of the cranberries along with the sweetness of the pudding is so pleasing to the mouth!

Cranberry Bread Pudding THM E, SF

  • 4 cups sourdough or sprouted bread cubes….I used Cranberry No-knead Sourdough Bread
  • 1 egg*
  • 3 egg whites
  • 1/3 cup Gentle Sweet + 2 tablespoons Gentle Sweet
  • 1 teaspoon vanilla
  • 1 1/2 cups water
  • 1/2 low-fat cup cottage cheese
  • 2/3 cup whole cranberries, coarsely chopped
  • Sauce:
  • 1/2 cup cranberries
  • 1/3 cup water
  • 1 tablespoon Gentle Sweet
  • Preheat oven to 350 degrees F. Grease a 10 inch round cake pan. Layer bread cubes in cake pan. Blend together egg, whites, 1/3 cup Gentle Sweet, vanilla, water, and cottage cheese. Blend until smooth. POur over bread cubes in baking pan. Spread cranberries over bread cubes. sprinkle with 2 tablespoons Gentle Sweet. Bake for 30 minutes or until knife inserted in the center comes out clean. Serve warm with fat-free Greek yogurt. Sauce: Cook cranberries, water, and Gentle Sweet together for 5 minutes. Blend smooth. Serve with bread pudding. 8 servings
  • *The egg adds 5 grams of fat along with 2.5 grams from the cottage cheese for 7.5 grams of fat in the entire recipe.
  • I store the bread pudding in the fridge. When I want to serve it, I rewarm it slightly. It is delicious with non-fat Greek Yogurt as an E or serve with Halo Top ice cream for an OX.

I just put the bread pudding in the oven. Doesn’t it look delicious!

I love to bake sourdough bread. If you have never tried it because it seems to complicated..read this blog post. It is easier than you think. It’s all about Sourdough!

This is how my sourdough starter looks a few hours after it is fed. It gets all bubbling and doubles in size in a short time.

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Cranberry Bread Pudding THM E, Sugar free

Servings 6

Ingredients

  • 4 cups sourdough or sprouted bread cubes….I used Cranberry No-knead Sourdough Bread
  • 1 egg*
  • 3 egg whites
  • 1/3 cup Gentle Sweet + 2 tablespoons Gentle Sweet
  • 1 teaspoon vanilla
  • 1 1/2 cups water
  • 1/2 low-fat cup cottage cheese
  • 2/3 cup whole cranberries coarsely chopped

Sauce:

  • 1/2 cup cranberries
  • 1/3 cup water
  • 1 tablespoon Gentle Sweet

Instructions

  1. Preheat oven to 350 degrees F. Grease a 10 inch round cake pan. Layer bread cubes in cake pan. Blend together egg, whites, 1/3 cup Gentle Sweet, vanilla, water, and cottage cheese. Blend until smooth. POur over bread cubes in baking pan. Spread cranberries over bread cubes. sprinkle with 2 tablespoons Gentle Sweet. Bake for 30 minutes or until knife inserted in the center comes out clean. Sauce: Cook cranberries, water, and Gentle Sweet together for 5 minutes. Blend smooth. Serve with bread pudding. 8 servings

    Serve warm with fat-free Greek yogurt. 8 servings

Recipe Notes

The egg adds 5 grams of fat along with 2.5 grams from the cottage cheese for 7.5 grams of fat in the entire recipe.
I store the bread pudding in the fridge. When I want to serve it, I rewarm it slightly. It is delicious with non-fat Greek Yogurt as an E or serve with Halo Top ice cream for an OX.

You will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link. I do send small jars of mature sourdough starter at your request and I ask that you cover the cost of shipping/packing. PM me if you would like to receive a small jar of mature starter. You may also request a small jar of free sourdough starter with the purchase of a cookbook.   Buy It Now.

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2 thoughts on “Cranberry Bread Pudding THM E, SF

  1. Glenda,
    I have to say your great sourdough bread recipes have changed my life. I have made the traditional loaf, pumpkin, cranberry, rye, and bagels. They have all turned out to be fantastic. I am glad to have REAL bread back in my life. I love your cookbook and can’t wait to try the bread pudding. I have a loaf of the sourdough cranberry in my freezer and I think this is what I will do with it.

    As a note, I bake mine in long, Sassafras brand, covered clay bakers. I divide each batch of dough in half when shaping, form two small loaves, and put them together in the baker. This gives me two smaller loaves so it is easier to give one away, keep them both fresh, or freeze one. Just an idea for those of us with empty nests.

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