Breakfast Bread Pudding is that something special for breakfast that says “it’s going to be a great day,” while still being simple to make. If you assemble this dish the night before, and bake it in the morning while you’re getting ready for the day, it’s practically a no-brainer. Maybe you’d like a drizzle of real maple syrup to top it off? Or if you’re watching your calories, it’s delightful and not so sweet as it is. Starting the day with this and a cup of our favorite hot tea makes us feel so elegant.
Make sure you use whole grain, English muffins, or even bread. The Food For Life company offers an amazing Cinnamon-Raisin Whole-Grain, English muffin that works especially well in this recipe because of the added cinnamon and raisins. If your grocery store doesn’t carry them (in frozen bread section), your local health food store should. And ask your local grocer to get them!
- 5 - whole-grain, cinnamon-raisin, English muffins, torn into bite-size pieces
- 3 cups - soy milk, plain and unsweetened
- 2 medium - sweet apples, such as Gala, Fuji, or Golden Delicious
- Spread the muffin pieces into a 9"x9" baking dish. Pour on the milk, and gently press the muffin pieces into the milk so that all the pieces are covered. Cover with parchment paper, then aluminum foil, and refrigerate overnight.
- In the morning, preheat the oven to 375 °F. Chop the apples into bite-size pieces and spread on top. Bake, uncovered, for 45-50 minutes, until hot and bubbly.
- Cool on a wire rack for 10-15 minutes before serving. Serve with a drizzle of real maple syrup, if desired.
Nutrition (per serving): 303 calories, 63% calories from carbohydrates, 20% calories from protein, 16% calories from fat, 12.2g fiber.