Breakfast Berry Bread Pudding Recipe

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Breakfast Berry Bread Pudding

Jan Sturtevant

By
@oceanbaker

This is like a baked French Toast that doesn't require overnight soaking. It's quick and easy, too. I figured the carbs because I have Type 2 diabetes: the result made me happy! I divided it into 9 servings, so they are not those typically skimpy servings in most diabetic recipes. 10 carbs per serving isn't too bad for a rich-tasting treat. Enjoy!

Note: my carb calculations are for Whey Low Golden, which has 1 net carb per tablespoon.


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Comments:

Serves:

9

Prep:

30 Min

Cook:

40 Min

Ingredients

4 oz
cream cheese (low fat ok)
4 slice
day-old white bread
1/4 c
brown sugar or whey low golden or splenda brown sugar blend
1 to 2 c
berries, mixed or not
4
eggs
1 tsp
vanilla extract
1 c
milk
1 to 2 tsp
cinnamon sugar

Directions Step-By-Step

1
Spray 8 x 8 pan with oil. Preheat oven to 350.
2
Spread cream cheese on bread, then cut bread into cubes and sprinkle in pan.
3
Dice any remaining cheese and distribute over bread. You may use less than the entire 4 ounces of cream cheese and it will be fine.
4
Sprinkle cinnamon sugar, then berries, and then 1/2 of brown sugar (2 T).
5
Beat eggs, milk and vanilla. Pour over top. Sprinkle with rest of brown sugar.
6
Bake in a bain marie at 350 for 35 to 40 minutes. Test with knife; it should come out clean.
7
HINT: for bain marie, place casserole in a larger casserole, put on rack in preheated oven, then pour boiling water in larger pan to come up to at least half the height of casserole dish.
8
Allow to cool slightly. Cut in 9 squares.
9
OPTIONAL: Serve over a pool of pureed berries and top with plain Greek yogurt or sour cream.

About this Recipe