Breakfast Bread Pudding
From The Essential Vegetarian Cookbook by Diana Shaw
Ingredients
Instructions
You'll eat it and you'll like it!
From The Essential Vegetarian Cookbook by Diana Shaw
Ingredients
- 4 cups loosely packed 1-inch day-old whole wheat or white bread cubes
- 2 large eggs
- 2 large egg whites
- 1 cup nonfat milk
- 1/4 cup maple syrup or honey
- 2 tablespoons brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
Instructions
- Place the bread in the bottom of a 9-inch baking dish (I used individual ramekins).
- In a mixing bowl, beat together the eggs, egg whites, milk, syrup or honey, brown sugar, vanilla and cinnamon until thoroughly blended. Pour the mixture evenly over the bread. Cover tightly with plastic wrap and refrigerate over night.
- Place a rack in the center of the oven and preheat the oven to 350°F.
- Bake until golden brown and firm to the touch, about 50 minutes.
You'll eat it and you'll like it!