Lily's "Cup-Cake" Bread Pudding

Lily Mathews


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


★★★★★ 1 vote

24 Mini CupCakes
45 Min
15 Min


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4 large
1 tsp
vanilla extract
1 c
agave syrup
1/2 tsp
cinnamon, ground
1 tsp
ginger powder
1/2 tsp
1 c
almond milk
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)

How to Make Lily's "Cup-Cake" Bread Pudding


  • 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

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About Lily's "Cup-Cake" Bread Pudding

Course/Dish: Other Breakfast
Other Tag: Healthy

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