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Your brain is your greatest resource—use it by design to help you achieve health, happiness, and success!

—Arlene R. Taylor PhD

Many people enjoy bread pudding. For some it definitely triggers memories of Grandma’s cooking. Here is a fun way to use the basic recipe during the holidays—or any time.

The cranberries and pumpkin give the bread pudding a delicious twist. Yes, it has eggs and white bread, so I eat it only occasionally. Smile.


  • 2 cups pumpkin pie filling (e.g., 1 large can)
  • 2 cups rice milk (or equivalent)
  • 1½ cups egg whites
  • ½ cup dried cranberries (can soak in hot water for a few minutes and then drain)
  • ½ cup raisins
  • Sliced French bread (day-old is best) to cover bottom of a 9x13 casserole with two layers


Cut bread slices into 1-inch pieces.

Place bread and other ingredients in a large bowl. Mix gently

Spray the 9"x13" casserole with olive oil.

Pour mixture into the casserole. Cover and refrigerate for at least 4 hours or overnight.

Note: You can sprinkle additional cinnamon over the top, if desired, and even drizzle with 2 Tbsp of maple syrup.


Preheat the oven to 400 degrees F.

Place covered casserole in the oven and reduce temperature to 350 degrees F (or 340 if a glass casserole).

Bake for 30 minutes. Remove cover and bake an additional 30-45 minutes.

Test to see if done. Press the center with your finger. If the pudding is puffy, a little firm to the touch (but not wet), and browned on the top, remove from the oven.

Cool for 10-15 minutes. Cut into quares. Lift each square out of the casserole and place on a desert plate.

Pour a small amount of coconut cream over each piece. Serve and enjoy.


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