Breakfast Bread Pudding with Mixed Berries
Number of servings : Prep time: Cooking time: Type of meal : | Breakfasts/Brunches | Breakfasts/Brunches Special diet : Ingredients
Number of servings :
Prep time:
Cooking time:
Type of meal : | Breakfasts/Brunches | Breakfasts/Brunches
Special diet :
Ingredients
1/4 cup (50 mL) sugar
2 large eggs plus 3 large egg whites
2 cups (500 mL) fat-free half-and-half
1 tsp (5 mL) vanilla
1/4 tsp (1 mL) salt
8 slices light oatmeal bread, toasted
2 cups (500 mL) blueberries
2 cups (500 mL) raspberries
Directions
Spray 8-inch (20 cm) square baking pan with non-stick cooking spray. Combine 3 tbsp (45 mL) of sugar, whole eggs, egg whites, half-and-half, vanilla, and salt in large spouted measuring cup (or medium bowl), and whisk to combine. Place 4 slices of toast in bottom of baking pan. Pour half of egg mixture over.
Top with remaining toast and egg mixture. Let stand for 20 minutes. (Recipe can be made ahead to this point. Cover and refrigerate for up to overnight.) Preheat oven to 350°F (180°C). Place baking pan in slightly larger pan. Set pan on oven rack and pour in enough hot water to come halfway up outside of baking pan. Bake until pudding is set and top is golden and puffed, about 40 minutes.
Let cool slightly. Meanwhile, toss together blueberries, raspberries, and remaining 1 tbsp (15 mL) sugar in medium bowl. Serve warm pudding topped with berries.
Makes 6 servings.
Nutritional information:
Imported on 2011-01-20 16:41:26 — Original ID:1711
