Breakfast Bread Pudding with Peaches
- Total Time
- 0:42
- Prep
- 0:12
- Cook
- 0:30
- Serves
- 4
- Difficulty
- Easy
Don't feed stale bread to the fish. Instead, turn it into a hearty breakfast like this pudding.
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French bread4 oz, day-old, trimmed of crust and cubed (about 3 cups)
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peach(es)2 small, pitted and chopped
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raisins2 Tbsp, or dried cherries
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low-fat ready-to-eat granola cereal⅓ cup(s)
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low-fat milk¾ cup(s)
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sugar2 Tbsp
-
egg(s)1 large
-
ground cinnamon½ tsp
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reduced-calorie pancake syrup2 Tbsp
- 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.