Serving Size

  • 1 Pan

Ingredients

  • Diamond Crystal Bread Pudding Mix
  • Bread
  • Water
  • Craisins
  • True Lemon or True Lime
  • Powdered Sugar
  • Water
  • Pecans or walnuts (optional)

Measurement

Meas.

  • 1 18 oz bag
  • 20 oz
  • 5 cups
  • 1 cup
  • 1 tsp
  • 4 cups
  • 1/2 cup
  • garnish

Instructions

  • 1:
    Spray half or whole hotel pan or muffin tin with pan release. Set aside.
  • 2:
    Pour mix (18 oz) into water while vigorously stirring with a wire whisk or with a mixer on low speed. Continue stirring until mixture is completely dissolved and smooth.
  • 3:
    Stir in cranberries
  • 4:
    Add 20 oz cubed bread to mixture and gently stir to coat bread. Do not over mix. Once bread has absorbed most of the mixture, transfer to prepared baking dish.
  • 5:
    Bake at 350°F for 60 to 70 minutes for half pan, 30 to 40 minutes for whole pan or 20 to 30 minutes for muffin tin.
  • 6:
    Remove from oven. Dessert will settle and shrink some upon cooling. Cool for 10 minutes before topping with glaze.
  • 7:
    For glaze: In a mixing bowl, add powdered sugar and True Lemon. Slowly add water and mix until smooth.
  • 8:
    Tip: For extra texture and crunch, sprinkle chopped pecans or walnuts before serving.