Double-chocolate Bread Pudding

Ingredients

• ⅓ cup dried cranberries
• ¼ cup apple juice
• 2 large eggs
• 3 large egg whites
• 1 cup lightly packed light brown sugar
• 2 tbsp unsweetened cocoa powder
• 3 cups chocolate soy milk
• 1 tsp vanilla extract
• 1 lb loaf challah egg bread, torn into 1-inch pieces (10 cups)
• ½ cup pitted prunes, chopped

Directions

1. In small bowl, soak cranberries in apple juice until they're plump, about 20 minutes.
2. Preheat oven to 350°F.
3. Coat 9½-inch tube pan with cooking spray.
4. In large bowl, whisk together eggs, egg whites, brown sugar and cocoa.
5. Whisk in soy milk and vanilla until well blended.
6. Add bread pieces.
7. Drain cranberries and add to bread mixture along with prunes.
8. Stir with fork until bread is thoroughly moistened.
9. Let stand 10 minutes.
10. Pack mixture into prepared pan.
11. Place pan on baking sheet and bake until bread pudding is puffed and lightly browned.
12. A knife inserted near center should come out clean, about 50 minutes.
13. Transfer pan to wire rack and cool 20 minutes.
14. Unmold onto serving plate.
15. Serve warm.