Ingredients Jump to Instructions ↓

  1. 8 slice(s) slightly dry whole-grain bread , crusts trimmed, cut into 1/2-inch cubes

  2. 1/2 cup(s) firmly packed dark brown sugar

  3. 1 teaspoon(s) ground cinnamon

  4. 1/2 teaspoon(s) ground nutmeg

  5. 2 cup(s) low-fat milk

  6. 2 large eggs , lightly beaten

  7. 1 teaspoon(s) vanilla extract

  8. 1 tablespoon(s) canola oil

  9. 1 teaspoon(s) black, brown or yellow mustard seeds

  10. 2 dried red Thai or cayenne chiles , such as chile de arbol, stemmed

  11. 1 cup(s) cranberries , fresh or frozen (no need to thaw), sliced in half

  12. 1/2 cup(s) golden raisins

  13. 1/4 cup(s) firmly packed dark brown sugar

  14. 1/2 teaspoon(s) ground cinnamon

  15. 1 cup(s) water

Instructions Jump to Ingredients ↑

  1. To prepare pudding: Preheat oven to 350ºF. Coat an 8-inch-square baking dish with cooking spray.

  2. Combine bread, 1/2 cup brown sugar, 1/2 cup raisins, 1 teaspoon cinnamon, nutmeg, milk, eggs, and vanilla in a large bowl. Allow the bread cubes to swell a bit and absorb the liquid, stirring occasionally, about 15 minutes.

  3. Transfer the bread mixture to the prepared baking dish. Place the dish in a larger baking pan filled halfway with hot tap water. Place together in the oven. Bake until a knife inserted in the center comes out clean, about 1 hour. Remove the baking dish from the water bath and let stand for about 15 minutes.

  4. To prepare sauce: Heat oil in a small saucepan over medium-high heat. Add mustard seeds, cover, and cook until the seeds stop popping (not unlike popcorn), 30 seconds to 1 minute. Stir in chiles to taste and cook until blackened and smoky, about 30 seconds.

  5. Add cranberries and 1/2 cup raisins. Reduce the heat to medium and cook, uncovered, stirring occasionally, until the raisins are plump, about 2 minutes. Sprinkle with 1/4 cup brown sugar and 1/2 teaspoon cinnamon and cook, stirring, so the sugar melts, about 30 seconds. Pour in water and cook, uncovered, stirring occasionally, until the sauce turns syrupy-thick, 8 to 10 minutes. Remove the chiles.

  6. Slice the pudding into 8 pieces and spoon some sauce over each. Serve immediately.

  7. Exchanges: 1 starch, 1 fruit, 1 carbohydrate (other), 1 fat Carbohydrate Servings: 4 Nutrition Bonus: Vitamin A (18% daily value), Calcium (15% dv).


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