Boo Bread Pudding

1 1/2 cups low fat chocolate milk
4 large eggs, beaten
2 tablespoons pure maple syrup
7 slices whole grain cinnamon swirl bread, sliced into 1/2-inch cubes (about 6 cups)
4 tablespoons dried cranberries, divided
Confectioners' sugar, optional

1. Preheat the oven to 350°F. Lightly oil or coat an 8 x 8-inch baking pan or dish with nonstick cooking spray and set aside.

2. Whisk together the chocolate milk, eggs, and maple syrup in a large bowl. Stir in the bread cubes and 2 tablespoons of the dried cranberries, and let stand at room temperature for 10 minutes. Stir occasionally to make sure all the bread is covered with the egg mixture.

3. Arrange the mixture evenly in the prepared pan, top with the remaining cranberries, and bake for 35 to 40 minutes until puffed and set.

4. Transfer to a wire rack and cool for 5 minutes before slicing. Sprinkle with confectioners' sugar as desired.