Description
This easy bread pudding bake takes your favorite southern dessert, lightens it up into a healthy and quick bake you can just pop in your oven, and is healthy enough to eat for breakfast!
Ingredients
Scale
Pudding:
- 16oz of stale bread (I used sprouted grain bread)
- 2 eggs + 1 egg white
- 1 1/3 cup unsweetened applesauce
- 1 1/3 cup full fat coconut milk
- 1 1/2 teaspoons cinnamon
- 3/4 teaspoon nutmeg
- 1 tablespoon maple syrup
Icing:
- 1/4 cup + 1 tablespoon milk of choice (almond milk or dairy milk is fine)
- 1/3 cup plain greek yogurt (or dairy-free alternative)
- 1 1/2 tablespoons vanilla protein powder
Instructions
- If your bread is not dry and stale, bake it in the oven at 250 degrees for 2-3 minutes or until the bread has dried out.
- Once bread is dry, cut into small squares (I cut each slice into 9 pieces), and set aside.
- In a large mixing bowl, combine eggs, applesauce, coconut milk, cinnamon, nutmeg, and syrup if using.
- Fold bread pieces into mixture.
- Transfer bread to a baking dish (I used a 10×10 Le Creuset baking dish).
- Let this sit for about 30 minutes so bread can absorb the flavors.
- While this is sitting, preheat oven to 350F, then bake for 45 minutes.
- While baking, make the icing. Combine all icing ingredients together in a small bowl and set in fridge while bread pudding bakes to allow chia seeds to thicken the icing.
- Pour icing over pudding immediately and eat warm or let it cool first – it is great both ways!
Notes
Gluten Free Option – simple swap the sprouted bread for your favorite gluten free brand
- Prep Time: 35 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1/8 of pan