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Cranberry Bread Pudding THM E, Sugar free

Servings 6


  • 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


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


  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.