Yes, you heard me correctly: Healthy breakfast bread pudding! You might be wondering how this is possible, and I’ll tell you. I made a big meal this past Monday for Rosh Hashana, with a huge brisket and my delicious challah recipe. Well, the recipe makes a lot of challah, and I was determined to use it all up and leave nothing to waste. I decided to turn it into a delicious breakfast that appears to be sinful, but is actually filled with protein and much lighter than a traditional bread pudding. Note, I used challah in this recipe, and I highly recommend it, but you can use any bread you like that is starting to dry out. Dry bread may sound weird, but it ensures that it will soak up the delicious egg mixture that you toss it with.
Ingredients:
- 3 egg whites + 1 egg
- 1/3 cup fat free Greek yogurt
- 1/3 cup good maple syrup
- 1 tsp vanilla
- ½ tsp pumpkin pie spice
- 1 pinch salt
- 2/3 cup of almond milk
- 1 banana, diced
- 1/3 cup walnuts
- 5 cups cubed bread
First, make the “custard,” mixing egg whites, egg, yogurt, vanilla pumpkin pie spice, salt, maple syrup, and milk. Whisk to combine, and then toss the cubed bread to completely coat it. Let the bread sit and soak up the mixture for 20 minutes. Once the bread has absorbed most of the wet mixture, toss in the banana and walnuts, tossing to distribute them.
Pour bread mixture into an oiled baking dish, covering with tin foil. Bake at 400 degrees for 40 minutes, and enjoy!