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Breakfast Bread Pudding with Peaches

7
Total Time
42 min
Prep
12 min
Cook
30 min
Serves
4
Difficulty
Easy
Don't feed stale bread to the fish. Instead, turn it into a hearty breakfast like this pudding.

Ingredients

French bread

4 oz, day-old, trimmed of crust and cubed (about 3 cups)

peach(es)

2 small, pitted and chopped

raisins

2 Tbsp, or dried cherries

low-fat ready-to-eat granola cereal

⅓ cup(s)

low-fat milk

¾ cup(s)

sugar

2 Tbsp

egg(s)

1 large

ground cinnamon

½ tsp

reduced-calorie pancake syrup

2 Tbsp

Instructions

  1. 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.
  2. Whisk together milk, sugar, egg and cinnamon; stir into bread mixture. Transfer to prepared baking dish. Cover and refrigerate overnight.
  3. 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.

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