1. Preheat oven to 350°F and grease a 13” x 9” baking dish with nonstick cooking spray.
2. Place bread cubes in an even layer into prepared baking dish.
3. In a large bowl, whisk milk, Splenda Magic Baker Sweetener, eggs, 1 teaspoon rum extract, vanilla and salt together until combined. Pour milk mixture over bread cubes.
4. Top evenly with dried cranberries and walnuts. Allow bread cubes to soak for 10 minutes.
5. Bake until set and golden brown, about 40 minutes. Let cool for 20 minutes.
6. Meanwhile, in a large bowl, whisk whipped topping and remaining rum extract together until combined. Slice bread pudding and serve with whipped topping mixture.
- 40 mg Cholestorol
- 240 mg Sodium
- 36 g Total Carbohydrate
- 5 g Protein
- 4 g Total Sugars
Shop Ingredients
Nutritional Information
- 40 mg Cholestorol
- 240 mg Sodium
- 36 g Total Carbohydrate
- 5 g Protein
- 4 g Total Sugars
Directions
1. Preheat oven to 350°F and grease a 13” x 9” baking dish with nonstick cooking spray.
2. Place bread cubes in an even layer into prepared baking dish.
3. In a large bowl, whisk milk, Splenda Magic Baker Sweetener, eggs, 1 teaspoon rum extract, vanilla and salt together until combined. Pour milk mixture over bread cubes.
4. Top evenly with dried cranberries and walnuts. Allow bread cubes to soak for 10 minutes.
5. Bake until set and golden brown, about 40 minutes. Let cool for 20 minutes.
6. Meanwhile, in a large bowl, whisk whipped topping and remaining rum extract together until combined. Slice bread pudding and serve with whipped topping mixture.