Orange-Cranberry Bread Pudding

Orange-Cranberry Bread Pudding
24 servings


Ingredients Weights Measures
cinnamon-raisin bread, cubed 1-1/2 lb. 3 qt.
dried cranberries 3-3/4 oz. 1 cup
fat-free milk 2 lb. 4-1/2 cups
JELL-O Vanilla Flavor Sugar Free Reduced Calorie Instant Pudding 3 oz. 3/4 cup
cholesterol-free egg product 1 lb. 2-1/4 cups
vanilla - 1 Tbsp.
grated orange zest - 1 Tbsp.
ground cinnamon - 1/2 tsp.
frozen vanilla nonfat yogurt 1 lb. 3 cups
cinnamon-raisin bread, cubed 8 oz. 1 qt.
dried cranberries 1-1/4 oz. 1/3 cup
fat-free milk 12 oz. 1-1/2 cups
JELL-O Vanilla Flavor Sugar Free Reduced Calorie Instant Pudding 1 oz. 1/4 cup
cholesterol-free egg product 6 oz. 3/4 cup
vanilla - 1 tsp.
grated orange zest - 1 tsp.
ground cinnamon - 1/8 tsp.
frozen vanilla nonfat yogurt 8 oz. 1 cup


Spray 24 (6-oz.) custard cups (or 8 custard cups for trial recipe) with cooking spray. Divide bread cubes evenly among the prepared cups; place on baking sheets. Bake in 300°F-convection oven for 10 min. Top with cranberries.

Pour 2-1/4 cups of the milk (or 3/4 cup of the milk for trial recipe) into large bowl. Add dry pudding mix; beat with wire whisk until well blended. Gradually add remaining 2-1/4 cups milk (or 3/4 cup milk for trial recipe), beating until well blended. Stir in egg product, vanilla, orange zest and cinnamon until well blended. Pour evenly over toasted bread and cranberries. Bake an additional 25 to 30 min. or until tops are golden brown and centers are set. Let stand 10 min.

Top each serving with a 1-oz. scoop of frozen yogurt.

Kraft Kitchens Tips

Substitute raisins for the dried cranberries.

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Nutritional Information
Total fat
 2 g
Saturated fat
 0.5 g
 0 mg
 200 mg
 29 g
Dietary fiber
 1 g
 11 g
 8 g
Vitamin A
 4 %DV
Vitamin C
 0 %DV
 10 %DV
 8 %DV