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Breakfast Bread Pudding
5
from
2
votes
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Author:
Catherine McCord
Prep Time
15
minutes
minutes
Cook Time
50
minutes
minutes
Total Time
15
minutes
minutes
Ingredients
▢
3
large eggs
▢
3/4
cup
milk
▢
3
tablespoons
honey (or to taste)
▢
1
teaspoon
vanilla
▢
1
teaspoon
ground cinnamon
▢
pinch kosher salt
▢
2
small apples, peeled, cored and cut into small dice (I like Gala, Fuji or Golden Delicious)
▢
1/3
cupe
raisins
▢
5
slices
whole wheat or multigrain bread (fresh or stale bread), cut in 1-inch cubes (about 4 cups)
Instructions
Preheat the oven to 350°F.
Butter a 1 1/2-quart, 8-inch square baking dish.
Beat the eggs, milk, honey, vanilla, cinnamon and salt in a large bowl.
Stir in the apples, raisins and bread cubes. Using your hands or a rubber spatula combine the ingredients to make sure everything is evenly coated.
Transfer the mixture to the prepared dish pressing down lightly. Cover with foil and allow to rest for 15 minutes.
* You can prepare the breakfast bread pudding ahead at this point. Cover and refrigerate overnight.
Bake for 30 minutes covered. Uncover and continue to cook for an additional 20 minutes. Bake until golden and cooked through.
Serve.
Nutrition
Calories:
230
kcal
|
Carbohydrates:
40
g
|
Protein:
9
g
|
Fat:
4
g
|
Cholesterol:
115
mg
|
Sodium:
200
mg
|
Fiber:
4
g
|
Sugar:
26
g
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