Breakfast Bread Pudding

Breakfast Bread Pudding Recipe with Egg Beaters and Berries

Preparation time: 15 minutes | Cooking time: 35-45 minutes | Servings: 8

Introduction

Breakfast Bread Pudding is a delightful and comforting dish that transforms simple ingredients into a luxurious morning treat. This recipe combines the sweetness of raisin bread with the richness of eggs and milk, enhanced by the flavors of vanilla and nutmeg. Topped with a warm berry sauce, it's a perfect start to any day, offering a balance of sweetness and warmth.

History

The concept of bread pudding dates back centuries, with variations found in many cultures around the world. Originally, it was a practical way to use up stale bread, thus preventing waste. Over time, it evolved into a beloved dessert and breakfast dish. This particular recipe, with its focus on breakfast and inclusion of fresh berries, is a modern take on the classic, showcasing how versatile and adaptable bread pudding can be.

Ingredients

8 slices of cinnamon raisin bread
8 oz (227 g) of egg Beaters 99% Real egg Product
2 cups of skim milk
0.25 cup of sugar
1 tsp of vanilla extract
0.5 tsp of nutmeg
0.5 cup of maple-flavored syrup
2 tbsp of Fleischmann's margarine
1 cup of strawberries
0.5 cup of blueberries
1 tsp of lemon juice
1 tsp of fresh lemon peel

How to prepare

Grease 8 (6 oz / 170 g) heatproof custard cups or ramekins.
Place bread cubes into the greased cups.
In a large bowl, combine egg product, milk, sugar, vanilla extract, and nutmeg.
Divide the mixture evenly and pour it over the bread cubes.
Place the cups in a roasting pan filled with 1 inch (2.54 cm) of hot water.
Bake at 325°F (163°C) for 35 to 45 minutes or until set.
Let the puddings stand for 5 minutes.
In a small saucepan, heat the syrup and margarine until smooth.
Stir in the fruit, lemon juice, and peel; heat through.
Unmold the puddings onto individual serving plates and serve with the berry sauce.

Variations

Consider adding chopped nuts for a crunchy texture or substituting the raisin bread with cinnamon swirl bread for a different flavor profile. For a dairy-free version, use almond or coconut milk in place of skim milk.

Cooking Tips & Tricks

For the best texture, use day-old raisin bread as it absorbs the egg mixture more effectively. If your bread is too fresh, you can lightly toast it to achieve a similar effect. When baking, ensure the water bath is hot as it gently cooks the pudding, preventing it from drying out or cooking unevenly.

Serving Suggestions

Serve this bread pudding warm, topped with the berry sauce for added flavor and moisture. A dollop of Greek yogurt or a sprinkle of powdered sugar can also enhance its richness and sweetness.

Cooking Techniques

The water bath technique used in baking this pudding is crucial for its texture, ensuring it cooks evenly and stays moist. For a crispier top, you can broil the pudding for 1-2 minutes after baking, watching closely to prevent burning.

Ingredient Substitutions

If you're out of egg product, you can use 4 large eggs instead. Maple-flavored syrup can be replaced with real maple syrup for a more natural sweetness. For a less sweet option, reduce the sugar or use a sugar substitute.

Make Ahead Tips

This bread pudding can be assembled the night before and refrigerated. In the morning, simply place it in the oven, allowing a few extra minutes of baking time since it will be starting from a colder temperature.

Presentation Ideas

Serve the pudding in individual ramekins for a personalized touch. Garnish with fresh mint leaves and a sprinkle of lemon zest for added color and flavor.

Pairing Recommendations

A cup of strong coffee or a glass of cold milk pairs wonderfully with this sweet and hearty breakfast. For a special brunch, serve it with a mimosa or a glass of sparkling cider.

Storage and Reheating Instructions

Leftover bread pudding can be stored in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through. The sauce should be stored separately and warmed before serving.

Nutrition Information

Calories per serving

Each serving of this breakfast bread pudding contains approximately 300 calories. This makes it a substantial breakfast option that can provide the energy needed to start the day.

Carbohydrates

This breakfast bread pudding, primarily due to the raisin bread and sugar, is a source of carbohydrates. A single serving provides approximately 45 grams of carbohydrates, which includes sugars from the bread, sugar, and fruits, as well as complex carbohydrates from the bread.

Fats

The fats in this recipe come from the egg product and Fleischmann's margarine, contributing to the dish's creamy texture. Each serving contains about 8 grams of fat, a moderate amount that helps in nutrient absorption and provides energy.

Proteins

Egg product is the primary source of protein in this dish, offering about 9 grams per serving. Protein is essential for muscle repair and growth, making this dish a good post-workout breakfast option.

Vitamins and minerals

Thanks to the inclusion of fruits and egg product, this bread pudding is a source of several vitamins and minerals. The berries provide vitamin C, essential for immune function, while the egg product contributes B vitamins, crucial for energy metabolism.

Alergens

This recipe contains common allergens such as eggs (in the egg product) and wheat (in the raisin bread). It's also worth noting for those with dairy sensitivities that while skim milk is low in fat, it is still a dairy product.

Summary

Overall, this breakfast bread pudding is a balanced dish, offering carbohydrates for energy, proteins for muscle health, and fats for nutrient absorption. It also provides a variety of vitamins and minerals, making it a nutritious start to the day.

Summary

Breakfast Bread Pudding is a versatile and comforting dish that offers a delightful start to the day. With its rich flavors, nutritional benefits, and the ability to customize to personal taste, it's a recipe that can be enjoyed in many ways. Whether for a special brunch or a cozy morning at home, it's sure to satisfy.

How did I get this recipe?

The memory of finding this recipe for the first time is still fresh in my mind. It was a crisp autumn morning, the leaves were turning vibrant shades of red and gold, and a faint scent of cinnamon lingered in the air. I had just finished making a batch of pumpkin bread and was looking for a way to use up the leftovers when I stumbled upon a worn cookbook tucked away in the back of my pantry.

As I flipped through the pages, I came across a recipe for Breakfast Bread Pudding. The ingredients were simple - stale bread, milk, eggs, sugar, and a touch of vanilla - but the method intrigued me. I had never thought to combine these ingredients in such a way before. It seemed like the perfect way to repurpose my leftover pumpkin bread.

I remember gathering all the ingredients and carefully following the instructions. I tore the bread into small pieces, soaked it in a mixture of milk and eggs, and added a generous amount of sugar and vanilla. The smell that wafted from the oven as it baked was intoxicating. It filled the kitchen with a warm, comforting aroma that made my mouth water.

When the timer finally dinged, I pulled the dish out of the oven and marveled at the golden-brown crust that had formed on top. I scooped out a generous portion onto a plate and took a bite. The texture was creamy and custardy, with just a hint of sweetness. It was pure bliss.

I knew right then and there that this recipe would become a staple in my kitchen. Over the years, I have made it countless times, tweaking and perfecting it to suit my taste. I have added raisins and nuts, swapped out the pumpkin bread for banana bread or cinnamon swirl loaf. Each variation is delicious in its own way, but the original recipe will always hold a special place in my heart.

As I sit here now, reflecting on the journey that led me to this recipe, I am filled with gratitude. Gratitude for the cookbook that sparked my curiosity, for the ingredients that came together in perfect harmony, and for the memories that have been made around the breakfast table enjoying this simple yet decadent dish.

I have shared this recipe with friends and family, and it has become a favorite among all who have tried it. I love watching their faces light up as they take their first bite, just as mine did all those years ago. It is a reminder that good food has the power to bring people together, to create cherished moments that will be remembered for years to come.

So here's to Breakfast Bread Pudding - a recipe that has stood the test of time and continues to bring joy and comfort to all who taste it. May it always remind us of the simple pleasures in life and the importance of sharing good food with those we love. And may it inspire us to keep exploring, experimenting, and creating in the kitchen, just as I did on that fateful autumn morning so many years ago.