Breakfast Fruit Bread Pudding

Breakfast Fruit Bread Pudding could be just the lacto ovo vegetarian recipe you've been looking for. One serving contains 337 calories, 12g of protein, and 9g of fat. For $1.76 per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. This recipe serves 10. From preparation to the plate, this recipe takes approximately 3 hours and 15 minutes. It works well as a reasonably priced morn meal. 1870 people have made this recipe and would make it again. Head to the store and pick up salt, confectioners' sugar, low fat milk, and a few other things to make it today. It is brought to you by Eating Well. All things considered, we decided this recipe deserves a spoonacular score of 60%. This score is pretty good. If you like this recipe, you might also like recipes such as Breakfast Bread Pudding, Breakfast Bread Pudding, and Breakfast Bread Pudding.

Servings: 10

Preparation duration: 30 minutes

Cooking duration: 165 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Coat a 9-by-13-inch baking dish with cooking spray. Cut bread in half on the diagonal to get somewhat triangular pieces. Place half the bread decoratively in the bottom of the prepared pan, nestling and trimming to fit as necessary. Its OK if there are spaces between the slices. Spread berries over the bread. Cover with the remaining bread, trimming to fit as necessary.Whisk eggs, egg whites, milk, half-and-half, vanilla and salt in a large bowl until thoroughly blended. Whisk in honey until completely incorporated. Pour the mixture over the bread. Let stand for 1 hour to allow the bread to soak up the liquid, pressing the bread down into the liquid a few times to help it absorb more. (Alternatively, cover with plastic wrap and refrigerate for up to 12 hours, pressing on the bread a few times while it sits.)Position rack in lower third of oven; preheat to 350F. (If the pudding was refrigerated, remove the plastic wrap and let stand at room temperature while the oven preheats.) Cover the pan loosely with foil and set it on a rimmed baking sheet.Bake for 30 minutes. Remove the foil and continue baking until bubbling and the pudding is just set, about 1 hour more. Let stand about 10 minutes before serving (most of the liquid will be absorbed by the bread as the pudding rests). Serve dusted with confectioners sugar, if desired.

 

Step by step:

1. Coat a 9-by-13-inch baking dish with cooking spray.

2. Cut bread in half on the diagonal to get somewhat triangular pieces.

3. Place half the bread decoratively in the bottom of the prepared pan, nestling and trimming to fit as necessary. Its OK if there are spaces between the slices.

4. Spread berries over the bread. Cover with the remaining bread, trimming to fit as necessary.

5. Whisk eggs, egg whites, milk, half-and-half, vanilla and salt in a large bowl until thoroughly blended.

6. Whisk in honey until completely incorporated.

7. Pour the mixture over the bread.

8. Let stand for 1 hour to allow the bread to soak up the liquid, pressing the bread down into the liquid a few times to help it absorb more. (Alternatively, cover with plastic wrap and refrigerate for up to 12 hours, pressing on the bread a few times while it sits.)Position rack in lower third of oven; preheat to 350F. (If the pudding was refrigerated, remove the plastic wrap and let stand at room temperature while the oven preheats.) Cover the pan loosely with foil and set it on a rimmed baking sheet.

9. Bake for 30 minutes.

10. Remove the foil and continue baking until bubbling and the pudding is just set, about 1 hour more.

11. Let stand about 10 minutes before serving (most of the liquid will be absorbed by the bread as the pudding rests).

12. Serve dusted with confectioners sugar, if desired.

Nutrition Information:

covered percent of daily need