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.

Rating:
★★★★★ 1 vote
Comments:
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)

Step-By-Step

1Prepare mini-muffin pans with cup-cake liners or grease them. Beat together the first 7 ingredients well.
2Then 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.
4Bake 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