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Lily's "Cup-Cake" Bread Pudding
1 photo of Lily's Cup-cake Bread Pudding Recipe
sprouted grain english muffin (processed until it forms crumbs)
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