Bread Mixture:
8 slices French bread, sliced into cubes
4 eggs
1 cup milk
1 tsp vanilla
½ tsp cinnamon
1 dash nutmeg
Cranberry-Apple Mixture:
2 gala apples, diced
½ tsp cinnamon
2 tbsp brown sugar
½ cup granulated sugar
Almond Glaze:
2 cups confectioners’ sugar
½ tsp pure almond extract
3 tbsp milk
Preheat oven to 350 degrees F.
Grease a 12 muffin cup tin with non-stick spray.
In a large skillet, saute apples and cranberries with the butter, cinnamon, brown sugar and sugar for about 5 minutes, or until soft.
Set aside to cool.
In a large bowl, whisk together the eggs, milk, vanilla, cinnamon and nutmeg.
Mix in bread cubes until well incorporated.
Add the cranberry apple mixture and mix gently.
Scoop the bread pudding evenly between the 12 muffin tins.
Bake for approximately 25-30 minutes or until set and golden brown.
Cool for 5 minutes in the muffin tins and remove to a wire rack. In a small bowl, whisk together the confectioners sugar, almond extract and milk until smooth.
Drizzle over each bread pudding cup. Serve warm.
Sugar: 35g
:
Calcium: 60mg
Calories: 295kcal
Carbohydrates: 60g
Cholesterol: 57mg
Fat: 3g
Fiber: 2g
Iron: 2mg
Potassium: 139mg
Protein: 8g
Saturated Fat: 1g
Sodium: 251mg
Vitamin A: 135IU
Vitamin C: 1mg
