Cranberry-Raisin Bread Pudding

Description:

Living Well Eating Smart Newsletter #24

Recipe adapted from Stonyfield®. Visit www.stonyfield.com for more delicious calcium-rich recipes.

Nutrition Facts:

Calories 250, Total Fat 9 g, Saturated Fat 5 g, Sodium 224 mg, Cholesterol 97 mg, Carbohydrates 35 g, Fiber 3 g, Protein 9 g

Ingredients:

Bread Pudding:

– Big Y® nonstick cooking spray

¼ cup Big Y® unsalted butter

8 slices Big Y® 100% whole wheat bread

¼ cup Newman’s Own Organics® Dried Raisins

¼ cup Newman’s Own Organics® Dried Cranberries

1 cup Stonyfield® Fat Free Milk

3 Big Y® Grade A large eggs

¼ cup Big Y® sugar

1 cup Stonyfield® Lowfat Vanilla Yogurt

1½ teaspoons grated orange zest

½ teaspoon Big Y® ground cinnamon

¼ teaspoon ground nutmeg

1 teaspoon Big Y® vanilla

Yogurt Sauce:

2 tablespoons Big Y® honey

1 cup Stonyfield® Lowfat

Vanilla Yogurt

Instructions:

1. Lightly grease an 8-inch square baking dish with nonstick cooking spray.

2. Butter one side of each bread slice, then cut each slice in half. Layer bread in baking dish with buttered side facing up.

3. Sprinkle bread with dried raisins and cranberries.

4. Whisk together milk, eggs, sugar, yogurt, orange zest, cinnamon, nutmeg and vanilla.

5. Pour over bread slices and let stand one hour in refrigerator.

6. Preheat oven to 350°F. Bake 50 – 60 minutes or until an inserted knife comes out clean.

7. Prepare sauce by microwaving honey in small microwave safe bowl for 30 – 60 seconds.

8. Mix yogurt and honey together and serve over warm bread pudding.

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