Friends and family will pester you for this recipe for spiced cranberry bread pudding, an easy and delicious post-Thanksgiving brunch dish.
Preparation Time
20 mins
Cooking Time
45 mins
Total Time
1 hr 5 mins
Calories
290 Calories
Recipe Instructions
Step 1
Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking pan with cooking spray.
Step 2
Toss bread pieces with 1 teaspoon pumpkin pie spice in a bowl. Add dried cranberries; toss well. Pour into the prepared pan. Drizzle with melted butter.
Step 3
Beat eggs in a bowl until thoroughly mixed. Add remaining 1/2 teaspoon pumpkin pie spice, almond milk, sugar, vanilla extract, and cinnamon. Beat until thoroughly mixed. Pour over the bread pieces. Let soak, pressing bread lightly with a fork.
Step 4
Bake in the preheated oven until the top springs back when lightly touched, about 45 minutes.
Ingredients
1 teaspoon vanilla extract
4 large eggs
3 tablespoons butter, melted
cooking spray
10 slices sourdough bread, cubed
2 cups unsweetened almond milk (such as Blue Diamond® Almond Breeze®)
0.5 teaspoon ground cinnamon
0.75 cup white sugar
1.5 teaspoons pumpkin pie spice, divided
0.75 cup sweetened dried cranberries (such as Ocean Spray® Craisins®)
