A simple dessert this, and perfect for the cooler days we're having now. Cranberry and Orange Bread Pudding!
I took a pile of leftover whole wheat bread (crusts mainly) cut into inch sized pieces mixed with some frozen cranberries and then smothered the lot in a blended custard mix. The mix was just silken tofu, soy milk, sugar, arrowroot powder, baking powder, orange extract, vanilla extract, and orange zest blended to taste so no recipe I'm afraid. Baked at about 350F for roughly 50 minutes, leaving the outside crispy and caramelized and the insides soft. Heavy and filling, but not too sweet so perfect for having with a scoop of ice cream!