Cranberry Bread Pudding

6 cups toasted whole wheat bread cubes, packed
1 cup fresh or frozzen cranberries
2 cups raspberry cranberry juice drink
1 cup honey
1/2 cup butter
1 t cinnamon
1/2 t nutmeg
1 cup raisins
Whipped cream or vanilla ice cream

Preheat oven to 350. Grease a 2-quart casserole dish or pudding pan. Pour bread cubes in prepared pan; set aside.

Combine all remaining ingredients in a large suacepan. Bring to a boil over medium heat. Boil gently just until the cranberries begin to pop. Pour cranberry mixture over bread cubes. Let sit 15 minutes.

Bake pudding for 45 minutes. Serve warm with whipped cream or vanilla ice cream. Makes 10 servings.