Disclaimer: Weight Watchers is a registered trademark of Weight Watchers International, Inc. Points and PointsPlus are trademarks of Weight Watchers International, Inc. Authentic information about the program is only available at your local Weight Watchers meeting. This site is not affiliated with Weight Watchers International in any way, and Weight Watchers has not reviewed this site for accuracy or suitability for WW members. Information on this site is based on recollections and assumptions of its author and is not warranted for any purpose by its author. All readers are encouraged to go to a Weight Watcher’s meeting for actual WW info. This site is presented under the rights of the First Amendment; rights worth fighting for. All information is intended for your general knowledge only and is not a substitute for medical advice or treatment for specific medical conditions. You should seek prompt medical care for any specific health issues and consult your physician before starting a new fitness regimen.
WW Recipes
Recipe Links
Recipe Kitchen
Heart Healthy Recipes
Diabetic Diet Recipes
Biggest Loser Recipes
WW Plus+ Recipes
Cranberry-Chocolate Bread Pudding
Main Page
Plus+ 5 Per Serving
Breakfast Recipes
Casserole Recipes
Chicken Recipes
Crock Pot Recipes
Appetizer Recipes
Dessert Recipes
Pasta Recipes
Pork Recipes
Salad Recipes
Side Dish Recipes
Soup Recipes
Beef Recipes

Nonstick cooking spray
8 slices whole grain white bread or wheat bread,
cut into 1/2-inch pieces and dried*
2 tablespoons tub-style vegetable spread, melted
1 1/4 cups fresh cranberries, coarsely chopped
2 ounces white chocolate baking squares,
(with cocoa butter) chopped
1/2 cup coarsely chopped pecans (optional)
1/4 cup dried cranberries
2 1/2 cups fat-free milk
3/4 cup refrigerated or frozen egg product,
thawed, or 3 eggs, lightly beaten
6 tablespoons sugar or sugar substitute
2 teaspoons cornstarch
1 cup pomegranate juice


1. Preheat oven to 350 degrees F. Lightly coat a 2-quart rectangular or square baking dish with nonstick cooking spray; set aside. In a large bowl, toss together dried bread and vegetable spread until coated. Add 3/4 cup of the fresh cranberries, the chocolate, pecans (if using), and dried cranberries. Gently toss to combine. Transfer to prepared baking dish.

2. In a medium bowl, whisk together milk, eggs, and 4 tablespoons of the sugar. Slowly pour milk mixture evenly over bread mixture in baking dish. Using the back of a large spoon, gently press down on top of bread mixture.

3. Bake, uncovered, for 50 to 60 minutes or until a knife inserted near center comes out clean. If needed to prevent overbrowning, cover loosely with foil for the last 10 minutes of baking. Let stand on a wire rack for 30 minutes.

Makes 10 Equal Servings

Nutritional Info Per Serving: Calories 202, Carbs 34 g, Fat 4 g, Fiber 2 g, Protein 7 g