Marilyn Martin's Recipe

Breakfast Bread Pudding

Category: Recipes

Breakfast Bread Pudding (Makes 4-6 Servings)

3 Large Eggs
3/4 Cup Milk
3 Tbsp Honey, or to taste
1 Tsp Vanilla
1 Tsp Ground Cinnamon
Pinch Salt
2 Small Apples, peeled, cored and cut into small dice (I like Gala, Fuji or Golden Delicious)
1/3 Cup Raisins
5 Slices Whole wheat or Multigrain Bread (fresh or stale bread), cut in 1-inch cubes (about 4 cups)

1. Preheat the oven to 350°F.
2. Butter a 1 1/2-quart, 8-inch square baking dish.
3. Beat the eggs, milk, honey, vanilla, cinnamon and salt in a large bowl.
4. Stir in the apples, raisins and bread cubes. Using your hands or a rubber spatula combine the ingredients to make sure everything is evenly coated.
5. Transfer the mixture to the prepared dish pressing down lightly. Cover with foil and allow to rest for 15 minutes.
* You can prepare the breakfast bread pudding ahead at this point. Cover and refrigerate overnight.
6. Bake for 30 minutes covered. Uncover and continue to cook for an additional 20 minutes. Bake until golden and cooked through.
7. Serve.