Breakfast Bread Pudding with Peaches
4 oz, day-old, trimmed of crust and cubed (about 3 cups)
2 small, pitted and chopped
2 Tbsp, or dried cherries
1 large egg(s)
Reduced-calorie pancake syrup
- One day before serving, lightly spray a 1-quart glass or Pyrex baking dish with cooking spray. In a medium bowl, combine bread, peaches, raisins and granola.
- Whisk together milk, sugar, egg and cinnamon; stir into bread mixture. Transfer to prepared baking dish. Cover and refrigerate overnight.
- Heat oven to 350°F. Uncover bread pudding and bake 30 minutes or until bread is golden. Serve warm with syrup. Yields about 1 cup per serving.