Breakfast Bread Pudding
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: 230kcal | Carbohydrates: 40g | Protein: 9g | Fat: 4g | Cholesterol: 115mg | Sodium: 200mg | Fiber: 4g | Sugar: 26g
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