The holiday’s are just around the corner and while it’s tempting to dive into the dessert table, remember there are healthy options for satisfying that sweet tooth!
Try this healthy pear bread pudding recipe with, whole-wheat bread, pears, dried cranberries and toasted pistachios. It all comes together for a mouthwatering dessert!
Makes: 12 servings
Serving Size: about 3/4 cup
Active Time:
Total Time:
Ingredients
- 5 large eggs
- 3 large egg whites
- 3 1/2 cups whole milk
- 3/4 cup light brown sugar
- 1 tablespoon vanilla extract
- 1 1/2 teaspoons ground cardamom
- 1/4 teaspoon salt
- 2 cups diced pear
- 1/2 cup dried cranberries, chopped
- 8 cups day-old whole-wheat bread cubes (1/2-inch)
- 1/2 cup chopped pistachios, toasted
Preparation
- Whisk eggs and egg whites in a large bowl. Whisk in milk, brown sugar, vanilla, cardamom and salt until combined. Add pear and cranberries and stir until incorporated. Add bread and stir until combined. Let stand for 30 minutes, pressing the bread down into the liquid a few times to help it absorb the custard.
- Preheat oven to 350°F. Coat a shallow 3-quart baking dish with cooking spray.
- Transfer the pudding mixture to the prepared pan. Coat a piece of foil with cooking spray and cover the pan with it, sprayed-side down.
- Bake for 30 minutes. Uncover, sprinkle with pistachios and continue baking until puffed and firm to the touch, 25 to 30 minutes more. Let cool for 15 minutes before serving.
Tips & Notes
- Make Ahead Tip: Prepare through Step 3, cover and refrigerate for up to 1 day. Let stand at room temperature for about 20 minutes before baking.
Nutrition
Per serving: 287 calories; 8 g fat (3 g sat, 3 g mono); 85 mg cholesterol; 43 g carbohydrates; 18 g added sugars; 25 g total sugars; 12 g protein; 4 g fiber; 278 mg sodium; 337 mg potassium.
Nutrition Bonus: Calcium (15% daily value)
Carbohydrate Servings: 3
Exchanges: 1 starch, 1 other carbohydrate, 1/2 medium-fat meat, 1/2 fat
Recipe courtesy of www.eatingwell.com. See the full recipe here.