Breakfast Bread Pudding
Servings
6Serving size
2 muffinsThese muffins keep well in the refrigerator for about 3 to 4 days. Reheat gently in the oven or toaster oven.
Ingredients
| 6 slices Whole wheat bread (or gluten-free bread) |
| 1 large Bananas, raw (cut into 1/4 inch pieces) |
| 1 large Apples (cut into 1/4 inch dice) |
| 1 Tbsp. Orange zest (minced) |
| 1/2 tsp. Ground cinnamon |
| 1/4 cup, packed Raisins |
| 1/4 cup, chopped Walnuts, shelled |
| 1/4 tsp. Salt |
| 3 large Egg(s) |
| 1/2 cup 2% milk |
| 1 tsp. Vanilla extract |
| 1 tsp.. Maple syrup |
Instructions
Cut or rip the whole wheat bread into bite sized pieces and place in a large mixing bowl.
Add in the chopped banana, apple, cinnamon, orange zest, raisins, walnuts and salt to the bread and set aside.
Place the eggs, add the milk, vanilla and maple syrup in a separate bowl.
Whisk until well blended.
Pour the egg mixture over the bread and fruit.
Fold together until the bread is slightly moist throughout.
Pour the mixture into lightly greased muffin tins (or muffin tins lined with paper muffins cups).
Bake for 15 minutes, or until the center is no longer runny.
Serve.
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Special Diet Information
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Lactose
This recipe is not safe for those who are lactose intolerant.
Recipe Notes
This is a great recipe for using a loaf of bread or fruit that may be not perfectly fresh. Make a batch and pop extras in the freezer. To reheat, simply use a toaster, oven, or microwave.
You are not restricted to the fruit that is listed in the recipe. You can add any fresh or dried fruit that you like. The walnuts can be substituted with pecans, sunflower seeds, or even cashews. Likewise, a pinch of nutmeg really makes these even more delicious.