Cranberry Eggplant Bread Pudding

Cranberry Eggplant Bread Pudding

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  • Prep Time


  • Total Time


  • Servings



  • 2

    cups eggplant, peeled and cubed

  • 2

    tablespoons butter, melted

  • 4


  • ½

    cup Sukrin Gold

  • 1

    teaspoon vanilla extract

  • ½

    teaspoon cinnamon

  • pinch nutmeg

  • pinch salt

  • 3

    cups almond milk

  • ¼

    cup unsweetened dried cranberries


1.Place eggplant pieces in an 8x8-inch or similar baking dish. 2.Drizzle the melted butter over eggplant. 3.Bake for 15 minutes or until soft at 350F. Drain off any extra liquid. 4.In medium bowl, blend together the eggs, Sukrin Gold, vanilla, cinnamon, nutmeg, and salt. 5.Add the almond milk, and blend in until combined. 6.Pour milk mixture over eggplant. 7.Sprinkle cranberries on top, pressing into the liquid. 8.Bake at 350F for 45-55 minutes. 9.Serve warm or at room temperature with whipped cream if desired. Store in the refrigerator. Nutrition Information Serving size: 132g Calories: 221 Fat: 21.1g Saturated fat: 17.5g Carbohydrates: 6.5g Sugar: 3.7g Sodium: 55mg Fiber: 2.6g Protein: 4.5g Cholesterol: 73mg


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