Breakfast Bread Pudding

breakfast-bread-pudding.jpg

Oh, breakfast, the meal of the day that you try to avoid like the plague. At least it is for me. One of the last things I want to do first thing in the morning is cook. Still, you want to give your brood the best start you can to start their day. Cereal? Easy, yes, but boring day after day. Oatmeal? Great, but we eat it almost every other day in our house. Pancakes? Delicious, but see the above -- I certainly don't have the energy for that unless someone is celebrating a birthday or it's Saturday. Breakfast bread pudding? Sounds super complicated, right? Wrong! It's delicious, surprisingly fast to whip up and it's even easier to serve than cereal in the morning if prepared the night before. Bingo!

I'm always a big fan of dishes like this one because you can serve it to a crowd, it freezes beautifully (just make sure you do it before baking) and it smells like some kind of cinnamon heaven when it comes out of the oven. Kenya loved this breakfast so much, I gave it to him as a dessert after dinner that night, too!

[amd-recipeseo-recipe:398]

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Breakfast Bread Pudding (Makes 4-6 Servings)

Prep Time: 15 mins Cook Time: 50 mins

nut free

Ingredients

  • 3 large eggs
  • 3/4 Cup milk
  • 3 Tbsp honey (or to taste)
  • 1 Tsp vanilla
  • 1 Tsp ground cinnamon
  • pinch kosher salt
  • 2 Small Apples, peeled, cored and cut into small dice (I like Gala, Fuji or Golden Delicious)
  • 1/3 Cup raisins
  • 5 Slices Whole wheat or Multigrain Bread (fresh or stale bread), cut in 1-inch cubes (about 4 cups)

Preparation

1. Preheat the oven to 350°F.
2. Butter a 1 1/2-quart, 8-inch square baking dish.
3. Beat the eggs, milk, honey, vanilla, cinnamon and salt in a large bowl.
4. 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.
5. 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.
6. Bake for 30 minutes covered. Uncover and continue to cook for an additional 20 minutes. Bake until golden and cooked through.
7. Serve.
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Hi, I’m Catherine. Mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. I create simple, healthy recipes the whole family will love.