By Mary Sundell, RD, LDN

Cranberry Bread Pudding, serves 8

Ingredients:

2 1/2 tbsp. butter, softened

4 slices cinnamon swirl bread

1/3 cup dried cranberries

1 cup half and half

1 cup skim milk

1/3 cup granulated sugar

4 large eggs*

1/2 tsp. vanilla

Directions:

With a 1/2 tbsp. of butter grease an 8-by-8 inch glass baking dish. With remaining butter spread one side of each bread slice. In the prepared dish arrange bread slices with the buttered side up. Overlap slices as necessary. Scatter cranberries on top. In a saucepan set at medium, heat the half and half, milk and sugar to just under a simmer, stirring to dissolve the sugar. Do not let it boil. In a large bowl, whisk the eggs and vanilla. Add the milk mixture, whisking while doing so. Pour the mixture over the bread and let stand 30 minutes. Occasionally press down on the bread with a spatula to absorb the liquid. Heat oven to 350 degrees. Set the baking dish in a large roasting pan or cake pan and place in the heated oven.

To the roasting pan add boiling water to come halfway up the sides of the baking dish. Cover the baking dish with foil. Bake 30 minutes, uncover, and bake 10 to 15 minutes until a knife inserted in the center comes out clean. Transfer the baking dish to a rack to cool. Serve warm with whipped cream, if desired.

*Egg substitute may be used for all or some of the real egg. 1/2 cup egg substitute equals1 large egg. Recipe analysis is based on 2 large eggs and 1/2 cup egg substitute.

Per 1/8 portion

Calories 192

Protein (g) 6

Carbohydrate (g) 22

Fat (g) 9

Cholesterol (mg) 74

Sodium (mg) 167

Potassium (mg) 148

Phosphorus (mg) 97

Mary Sundell is a registered dietitian and license dialysis nutritionist at Vanderbilt University Medical Center in Nashville, TN.

This article originally appeared in the November 2006 addition of aakpRENALIFE.