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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Rating:
★★★★★ 1 vote
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

Step-By-Step

1Spray 8 x 8 pan with oil. Preheat oven to 350.

2Spread cream cheese on bread, then cut bread into cubes and sprinkle in pan.

3Dice any remaining cheese and distribute over bread. You may use less than the entire 4 ounces of cream cheese and it will be fine.

4Sprinkle cinnamon sugar, then berries, and then 1/2 of brown sugar (2 T).

5Beat eggs, milk and vanilla. Pour over top. Sprinkle with rest of brown sugar.

6Bake in a bain marie at 350 for 35 to 40 minutes. Test with knife; it should come out clean.

7HINT: 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.

8Allow to cool slightly. Cut in 9 squares.

9OPTIONAL: Serve over a pool of pureed berries and top with plain Greek yogurt or sour cream.

About this Recipe