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

  • 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.

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