Cranberry Bread Pudding
- 2 1/2 cups fresh or frozen cranberries
- 13 cup maple syrup
- 1/2 cup apple cider
- 1 loaf Italian bread
- 4 cups soy milk
- 4 large eggs, beaten lightly
- 4 ripe bananas, mashed
- 1 cup sugar
- 1 Tbs. vanilla extract
- 1 Tbs. ground cinnamon
- 1 Tbs. grated nutmeg
- Preheat oven to 350F.
- 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.
cranberries, maple syrup, apple cider, italian bread, soy milk, eggs, bananas, sugar, vanilla, ground cinnamon, nutmeg
Taken from www.vegetariantimes.com/recipe/cranberry-bread-pudding/ (may not work)