Holiday Bread Pudding with Warm Fruit and Nut Compote

Bread Pudding 

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  • 2 1/2 cups almond milk
  • 6 large eggs, whites only
  • 1/3 cup agave nectar
  • 1 tsp. vanilla extract
  • 1/2 tsp. freshly grated lemon zest
  • 1/4 tsp. ground nutmeg
  • 1 tsp. cinnamon
  • 6 cups diced whole wheat bread cubes
  • 4 Tbsp. dried cranberries
  • ¼ cup walnuts, roasted, chopped
  • ½ cup cooked quinoa


  1. Heat almond milk over medium-low heat saucepan until hot.
  2. Whisk egg whites in a bowl until blended; slowly whisk in agave nectar. 
  3. Slowly whisk the hot milk into eggs until blended.
  4. Whisk in vanilla, lemon zest, cinnamon and nutmeg. 
  5. Add bread, craisins, cooked quinoa and walnuts to mixture; fold together.
  6. Brush vegetable oil on the inside of a 2 qt. baking dish. 
  7. Sprinkle a small amount of sugar into baking dish and rotate dish to sugar coat the baking dish. 
  8. Fill with bread pudding mixture. 
  9. Set pan in water bath, bake at 350 degrees until browned on top. Set in the center, 1 to 1 ¼ hours. 
  10. Cool for 45 minutes; cut into 12 pieces and serve warm with winter fruit and nut compote.

Warm Fruit and Nut Compote


1 lb. pears, peeled, diced fine
¼ cup agave nectar
4 Tbsp. dried cranberries
¼ cup walnuts, toasted, chopped
¼ cup shelled pumpkin Seeds
1/2 cup water


  1. Sauté pears in 1 tsp. of canola oil in a hot pan until caramelized. 
  2. Add remaining ingredients and cook to a syrup consistency. 
  3. Keep warm and use to top bread pudding.

Yield:  12 servings

Nutritional Information per 6 oz. serving: 
Calories: 227
Fat: 6g
Saturated Fat: 0.7 g
Carbohydrates: 38 g
Protein: 7 g
Dietary Fiber: 4 g
Sodium: 196 mg
Cholesterol: 0 mg