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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 264.9
  • Total Fat: 4.8 g
  • Cholesterol: 53.1 mg
  • Sodium: 303.2 mg
  • Total Carbs: 48.4 g
  • Dietary Fiber: 3.4 g
  • Protein: 7.5 g

View full nutritional breakdown of Breakfast Bread Pudding calories by ingredient
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Breakfast Bread Pudding

Submitted by: EEMILLA

Introduction

Bread pudding with apples, raisins, and almonds; a luxury start with plenty of protein (and calories and fat, hence the luxury). Bread pudding with apples, raisins, and almonds; a luxury start with plenty of protein (and calories and fat, hence the luxury).
Number of Servings: 12

Ingredients

    1 pound of challah, crusty French, or multi grain bread
    2 apples (Granny Smith are preferred)
    1 cup raisins (plumped in hot water for less calories or .25 cup of Jameson's Irish Whisky for more flavor)
    3 large eggs
    .75 cup sugar
    .25 tsp ground cinnamon
    .0625 tsp nutmeg
    1 tsp minced fresh ginger
    .25 salt
    2.25 cups of soy or almond milk (3 cups if not using Jameson for the raisins)
    2 tsbp. unsulphured blackstrap molasses (the blackstrap has extra iron)
    1/3 c. chopped almonds divided in half

Directions

Yield: 12 servings
1. Preheat the oven to 350F
2. Tear or chop the bread into 1" cubes then spread over a cookie sheet and toast for five minutes or until lightly toasted
3. Butter a 9x13 pan
4. Plump the raisins in hot water for a few minutes, or let them soak in Jameson for a few minutes. Once plumped, drain, reserving the whisky if using
5. Remove the bread from the oven and set aside
6. Beat the eggs and sugar in a large mixing bowl
7. Heat the Jameson (if using), milk, and molasses over low heat until just warm (it will help make the molasses easier to combine)
8. Whisk the milk mixture into the eggs and sugar (be sure it isn't too hot or you will cook the eggs prematurely)
9. Put the bread into your buttered pan and then add plumped raisins and half of the almonds.
10. Pour the liquid over the pan and jiggle the pan to be sure you expose as much bread as possible to the liquid
11. Scatter the reserved almonds over top of the pan
12. Allow to sit for five or so minutes
13. Bake for 40 minutes or until set
14. Remove from the oven and allow to cool to serving temperature

Number of Servings: 12

Recipe submitted by SparkPeople user EEMILLA.






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