Lily's "Cup-Cake" Bread Pudding

Lily Mathews

By
@lilymn03

Well, I had to come up with this recipe for my little kitchen in my Motorhome. I loved the results....healthy & yummy.


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Serves:

24 Mini CupCakes

Prep:

45 Min

Cook:

15 Min

Ingredients

4 large
eggs
1 tsp
vanilla extract
1 c
agave syrup
1/2 tsp
cinnamon, ground
1 tsp
ginger powder
1/2 tsp
salt
1 c
almond milk
2
sprouted grain english muffin (processed until it forms crumbs)
3/4 c
almond meal
1 c
dates, chopped
1 1/2 c
dried bananas, chopped(optional)

Directions Step-By-Step

1
Prepare mini-muffin pans with cup-cake liners or grease them. Beat together the first 7 ingredients well.
2
Then mix in the English Muffin crumbs, ground Almonds & dried fruits and set aside for at least 20 mins or you can put it into the fridge overnight and have it ready for breakfast the next morning.
3
(If the mixture is too dry, you can add a little more milk or if it is too wet, then add a little more Almond Meal) Preheat oven to 350℉. Scoop enough to fill a little above the lip of the cups.
4
Bake in a pre-heated 350℉ oven for 10-12 mins.
Yields about 24 mini-muffins

About this Recipe

Course/Dish: Other Breakfast
Other Tag: Healthy