Spiced Cranberry Bread Pudding - cooking recipe

Ingredients

cooking spray
10 slices sourdough bread, cubed
1 1/2 teaspoons pumpkin pie spice, divided
3/4 cup sweetened dried cranberries (such as Ocean Spray(R) Craisins(R))
3 tablespoons butter, melted
4 large eggs
2 cups unsweetened almond milk (such as Blue Diamond(R) Almond Breeze(R))
3/4 cup white sugar
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon

Preparation

Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking pan with cooking spray.
Toss bread pieces with 1 teaspoon pumpkin pie spice in a bowl. Add dried cranberries; toss well. Pour into the prepared pan. Drizzle with melted butter.
Beat eggs in a bowl until thoroughly mixed. Add remaining 1/2 teaspoon pumpkin pie spice, almond milk, sugar, vanilla extract, and cinnamon. Beat until thoroughly mixed. Pour over the bread pieces. Let soak, pressing bread lightly with a fork.
Bake in the preheated oven until the top springs back when lightly touched, about 45 minutes.