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Cranberry
Bread pudding
 
I n g r e d i e n t s
3 thick slices eggbread, cubed
1/2 cup frozen cranberries
3 eggs beaten
3/4 cup 2% milk
3tbsp granulated sugar
1 tsp vanilla extract
Berry coulis (optional)
Serves - 4
Preparation - 20 min
 
• Lightly coat four, straight-sided ramekins with nonstick spray. Toss the bread with the cranberries; divide between the ramekins.
• Whisk the eggs with the milk, sugar and vanilla. Divide equally between the ramekins, ensuring that all the bread is soaked. Cover each ramekin with a small piece of foil and place in the steaming basket. • Pour 3 cups (750 mL) water into the NutriCook® pan and place the basket in the pan. Set the pan over medium-high heat.
• Close the NutriCook®.
• At the end of the soft steam phase time, open the NutriCook®. Cool slightly. Run a thin knife around the edge of each ramekin and turn out onto a plate. Serve warm or cold garnished with berry coulis (if using).
N u t r i t i o n   V a l u e s   P e r   S e r v i n g
  Fat: 6 g – Sat fat: 2 g – Cholesterol: 159 mg – Sodium: 221 mg Carbohydrates: 28 g – Fibre: 1 g – Sugars: 13 g – Proteins: 9 g
H e a l t h y   E a t i n g   T i p
 

Vibrant, tart cranberries contain antioxidants that can help to boost the immune system. Use whole-wheat bread instead of egg bread to boost the fibre content of this dessert.

You can replace the cranberries with fresh or frozen raspberries or red currants.