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Breakfast Cranberry Bread Pudding

January 20, 2010

This is very easy and makes a nice breakfast or dessert for two. It’s a cross between french toast and a traditional bread pudding dessert. And it’s great way to use bread that is drying out!

Breakfast Cranberry Bread Pudding

1/2 loaf of french bread, or 6 slices of wheat bread
1/2 cup fresh or frozen cranberries (1/4 cup dried)
1/4 cup brown sugar
1 bananna
1 cup soy milk
1 teaspoon vanilla
1 tablespoon of orange zest

Preheat oven to 350 degrees. Tear bread into small pieces. Place in a 6″x8″ casserole dish. Mix cranberries with bread. In a medium sized bowl, mash banana. Stir in brown sugar, vanilla soy milk and orange zest. Pour over bread. Mix until bread absorbs liquid. Bake for 30 minutes.

If using an 8″x8″ pan, adjust by adding 2-4 more slices of bread, increase the soymilk to 1 1/2 cups and the brown sugar to 1/2 cup. Feel free to use a combination of the two or more types of bread to fill your pan.

2 Comments leave one →
  1. Judy permalink
    January 20, 2010 9:26 pm

    Looks yummy! I think I will try making the breakfast cranberry bread pudding for breakfast this weekend.

  2. January 20, 2010 9:34 pm

    That looks great!

    I like your website a lot, which I just stumbled upon. :)

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