Cinnamon-raisin breakfast pudding
3 large egg(s)
16 oz, cut into 1-inch chunks
1 medium, sliced
Powdered sugar (confectioner's)
1 Tbsp, (optional)
- Preheat the oven to 350°F. Spray a 9 x 13-inch baking dish with nonstick spray.
- Whisk together the milk, half-and-half, eggs, egg whites, vanilla, cinnamon, and nutmeg in a large bowl until blended. Stir in the bread and banana; let stand 15 minutes, stirring occasionally.
- Spoon the bread mixture into the baking dish. Bake until a knife inserted in the center comes out clean and the top is lightly browned, about 1 hour. Sprinkle with the confectioners’ sugar, if using. Serve at once or let cool slightly and serve warm. Yields 1/8 of pudding per serving.