Cranberry Orange Holiday Bread Pudding

This is a delicious make-ahead holiday breakfast.

Pudding Ingredients:

8 c 100% whole grain bread, cut into 1” cubes (about 1 loaf) 1 cup cooked sweet potato (peel removed)
2 c almond milk
2 eggs
1/3 c maple syrup
1/4 c unsweetened applesauce
2 & 1/2 tsp cinnamon
1 tsp vanilla
1 tsp grated orange rind
1 tbsp orange juice
1/4 tsp allspice
1/4 tsp cloves
1/8 tsp sea salt
1 c fresh, or frozen & defrosted, cranberries

Topping:

1tsp melted coconut oil 1 tsp maple syrup
1/3 c. chopped walnuts 1/2 tsp cinnamon

To make:

In a 250F oven, toast bread cubes for 15 minutes. Remove from oven. Increase oven temperature to 350F.

Meanwhile, combine sweet potato, almond milk, eggs, maple syrup, applesauce, cinnamon, vanilla, orange rind, orange juice, allspice, cloves, and salt in a blender and blend until smooth.

In a large bowl, gently combine the toasted bread cubes with blended mixture and cranberries. Transfer to a greased 9x11 baking pan. Combine topping in a small bowl and evenly distribute over pudding’s surface.

Bake for 50 minutes and serve warm.

Serves 12.