Breakfast Bread Pudding
4 oz French bread, day-old, trimmed of crust and cubed (about 3 cups)
2 small peach(es), pitted and chopped
2 tbsp raisins, or dried cherries
1/3 cup(s) low-fat ready-to-eat granola cereal
3/4 cup(s) 1% low-fat milk
2 tbsp sugar
1 large egg(s)
1/2 tsp ground cinnamon
2 tbsp reduced-calorie pancake syrup
* 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.
Pairs Well With
this is my mom's favorite recipe. It's delicious!