|2 teaspoons||canola oil|
|1 1/2 cups||chopped onion|
|1 1/2 cups||chopped celery|
|1||small red bell pepper, chopped|
|2||medium Granny Smith or other firm, tart apple, cored and cut into 1/4-inch cubes|
|1 cup||fresh or thawed frozen whole cranberries|
|1 cup||evaporated low-fat (2%) milk|
|1/4 teaspoon||ground black pepper|
|3 ounces||Hawaiian sweet bread or challah, cut into 1/2‑inch cubes and toasted|
|3 ounces||country-style whole wheat bread, cut into 1/2‑inch cubes and toasted|
Preheat oven to 350°F. Spray an 8-inch square baking dish with nonstick spray.
In large nonstick skillet, heat oil over medium heat. Add onion, celery and bell pepper; cook, stirring occasionally, until onion is translucent, about 8 minutes. Add apples and continue cooking until softened slightly, 5‑8 minutes more. Stir in cranberries and cook, stirring occasionally, until the cranberries begin to soften, about 6 minutes. Remove from heat and let cool slightly.
In small bowl, whisk together milk, eggs, honey, cinnamon, and black pepper; set aside. In large bowl, combine bread cubes with cooled apple-onion mixture and gently toss. Pour in egg-milk mixture and gently toss to coat. Spoon into prepared dish and bake until top is lightly browned and center is set, 30-35 minutes.
|Serving Size||3/4 cup|
|Sat Fat||0.5 g|
|Trans Fat||0 g|