Blueberry (or Peach) Breakfast Pudding
Summary
| Yield | |
|---|---|
| Source | Great Recipes for Good Health (Reader's Digest) |
| Prep time | 10 minutes |
| Recipe Types | Breakfast |
Description
This is another great do the scut work the night before. It is also a way to use lefover breads. I use French and English muffin and sometimes toss in some whole wheat.
Ingredients
| 1 | large egg | |
| 1⁄3 | c | brown sugar, packed |
| 1 | c | skim milk |
| 1 | t | ground cinnamon |
| 1 | t | grated lemon rind |
| 1 | pn | ground nutmeg |
| 1 | t | vanilla extract |
| 6 | sli | bread |
| 2 | c | blueberries |
| 1⁄2 | c | vanilla yogurt |
Instructions
In a large bowl (I use an 8-cup tupperware pitcher that fits nicely in the fridge overnight), whish the egg and brown sugar until blended. Add milk, cinnamon, lemon rind, nutmeg, and vanilla. Mix well. Tear the bread (whatever you have on hand (OK, I do not use herb bread) - whole wheat is very good) into pieces into the mixture. Put in the fridge for at least an hour or overnight.
Preheat oven to 375 F. Spray an 8 x 8 pan (use glass and serve in the pan) with non-stick spray. Stir in the blueberries (or drain a regular-size (15 or 20 oz?) can of sliced peaches, reserve 2 or 3 slices for garnish, chop and add). Mix well and pour into pan. Bake 40 minutes or until firm. Cut into 6 pieces, garnish and serve. This is easily doubled and made in a 9 x 13 pan. I usually add an extra cup of milk and break up some extra bread. I still use 1 can of peaches or 2 cups of blueberries when doubling - gives enough fruit.
Notes
The recipe says to top each portion with 2 tablespoons of yogurt. Some guests prefer it with maple syrup. I prefer it slathered with yogurt. I serve the yogurt on the side. Garnish with 2 slices of peaches with cherry in the center or a 3 piece pinwheel with cherry. This is so easy DH can serve it (meaning put in oven and take out to put on table).