Breakfast Berry Bread Pudding

Breakfast Berry Bread Pudding Recipe

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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.

Rating:

★★★★★ 1 vote

Comments:
Serves:
9
Prep:
30 Min
Cook:
40 Min

Ingredients

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  • 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

How to Make Breakfast Berry Bread Pudding

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.

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