Cranberry Bread Pudding (can be made eggless & dairy free)

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Cranberry Bread Pudding

 

2 1/2 cups fresh or frozen cranberries

1/3 cup maple syrup

1/2 cup apple cider

1 loaf Italian bread

4 cups soy milk or milk

4 large eggs, beaten lightly or substitute

4 ripe bananas, mashed

1 cup sugar

1 tablespoon vanilla extract

1 tablespoon ground cinnamon

1 tablespoon grated nutmeg

 

Preheat oven to 350 degrees. Grease or coat a 3-quart casserole with cooking

spray.

In small saucepan, combine cranberries, maple syrup and cider. Bring to a simmer

over medium heat and cook, stirring occasionally, until cranberries burst and

mixture thickens, 7 minutes. Remove from heat; drain excess liquid.

Tear bread into small pieces and put into large bowl. Add soy milk, eggs,

bananas, sugar, vanilla, cinnamon and nutmeg and mix well. Stir in cranberry

mixture. Transfer to prepared pan.

Bake until set, about 50 minutes. Set casserole on wire rack and let cool

slightly before serving.

Makes 12 servings.