Quince-and-Cranberry Bread Pudding

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 329
  • Calories from fat: 17%
  • Fat: 6.1g
  • Saturated fat: 0.9g
  • Monounsaturated fat: 3.6g
  • Polyunsaturated fat: 0.9g
  • Protein: 8.9g
  • Carbohydrate: 60.6g
  • Fiber: 1.5g
  • Cholesterol: 39mg
  • Iron: 2.2mg
  • Sodium: 321mg
  • Calcium: 129mg

Ingredients

  • 1/4 cup hazelnuts
  • 1 1/4 cups fat-free milk
  • 2/3 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cardamom
  • 2 large egg whites
  • 1 large egg
  • 6 cups (1-inch-thick) cubed French bread
  • Cooking spray
  • 1 cup diced cored peeled quince (about 1 quince)
  • 1/2 cup apple cider
  • 1/4 cup sweetened dried cranberries

Preparation

  1. Preheat oven to 350°.
  2. Place hazelnuts on a baking sheet. Bake at 350° for 15 minutes, stirring once. Turn nuts out onto a towel. Roll up towel; rub off skins. Coarsely chop nuts; set aside.
  3. Combine milk and next 7 ingredients (milk through egg) in a bowl. Add bread cubes; toss to coat. Let stand 15 minutes. Place a large nonstick skillet coated with cooking spray over medium heat until hot. Add quince; sauté 3 minutes. Add apple cider; reduce heat, and simmer 15 minutes or until liquid almost evaporates. Add quince, cranberries, and hazelnuts to bread mixture; toss gently to coat. Spoon into an 8-inch square baking dish coated with cooking spray. Bake at 350° for 35 minutes or until set. Let stand 5 minutes before serving.
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