1. Skip to navigation
  2. Skip to content
  3. Skip to sidebar
PRINT TEXT SIZES A A A   

Breakfast bread pudding

Published by Today's Parent on 12/1/2012
Recipe by Eshun Mott
2/5
(1)
Add yours

Ingredients

  • 2 cups milk
  • 1 cup 35% cream
  • 1/2 cup granulated sugar
  • 1 tsp vanilla extract
  • 1 tsp grated orange zest
  • 1/2 tsp cinnamon
  • 1/2 tsp salt
  • 6 large eggs
  • 8 cups crustless 1 inch cubes of challah or other sweet bread
  • 3/4 cup dried cherries or cranberries
  • 1/4 cup chopped toasted pecans
  • warm maple syrup for drizzling
Nutrition doesn’t usually play a starring role at the holiday breakfast table, but bread pudding is full of protein. Add a side of fresh fruit and you’re well on your way to balancing the chocolate consumption that’s sure to follow.

Directions

  1. Combine 2 cups milk, 1 cup 35 percent cream, ½ cup granulated sugar, 1 tsp vanilla extract, 1 tsp grated orange zest, ½ tsp cinnamon, and ½ tsp salt in a pot over medium heat and bring just to a boil. Remove from heat.
  2. Crack 6 large eggs into a bowl and whisk until uniform. Add hot cream mixture to eggs in a slow, steady stream while whisking constantly. Set aside.
  3. Butter a 9 x 13-in. baking pan and place 8 cups crustless 1-in. cubes of challah or other sweet bread in a single layer, sprinkling ¾ cup dried cherries or cranberries and ¼ cup chopped and toasted pecans overtop.
  4. Pour custard mixture over bread, cover baking dish with plastic wrap and press down to make sure that all the bread is submerged in liquid. Refrigerate for 2 hours or overnight to soften bread.
  5. Preheat oven to 350F and bake bread pudding until it is golden and slightly puffed in the centre, 45 to 50 min. Let cool for 10 min then cut into individual portions and serve warm with a drizzle of maple syrup.
  • 387 calories
  • 11 g protein
  • 43 g carbohydrates
  • 20 g fat
  • 2 g fibre
  • 376 mg sodium
PRINT TEXT SIZES: A A A