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A portion of dessert served on a blue plate with a dollop of greek yogurt and a tray of blueberries. | Hurry The Food Up

Bread Pudding Breakfast

Course: Breakfast, Desserts
Diet: Low Calorie, Dairy Free, Vegetarian
Time: Max 20 min
Calories: 150 - 450 kcal
Type: meal plan recipes
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 2
Calories: 414kcal
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US Customary - Metric

Ingredients

  • 2 eggs
  • ¾ cup (180 ml) milk of choice (we like soy or oat milk)
  • 1 ¾ tbsp sugar
  • 1 tsp vanilla extract
  • ½ tsp cinnamon
  • 4.5 oz (130 g) wholegrain bread (old, but you can use fresh too)
  • 5 tbsp blueberries/raspberries
  • 2 tbsp almonds (sliced)
  • 4 tbsp low fat Greek yogurt (for serving)

Instructions

  • Preheat the oven to 250 C / 480 F.
  • In a medium bowl add the eggs, milk, sugar, vanilla extract and ground cinnamon. Mix until fully combined.
  • Add bread that has been torn into about 1 inch pieces, blueberries/raspberries and seeds or almonds. Mix until you see that all the bread pieces are in touch with the liquid.
    A glass bowl filled with torn bread, blueberries and crushed almonds. A pot of cinnamon is next to it.| Hurry The Food Up
  • Brush a small baking mould with oil or give it a light coating with oil spray. Transfer the bread pudding mix and spread evenly.
  • Bake for 10 minutes in the middle rack of the oven. Then transfer to the highest rack, turn on the grill or broiler setting at the highest temp. and bake until the bread pudding is golden brown, about 3-5 minutes.
    Bread pudding served in a ceramic pot, fresh out the oven, with a crispy top and baked blueberries. | Hurry The Food Up
  • Serve bread pudding and dollop with greek yogurt.

Video

Nutrition

Calories: 414kcal | Carbohydrates: 51g | Protein: 21g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 165mg | Sodium: 407mg | Potassium: 452mg | Fiber: 7g | Sugar: 21g | Vitamin A: 626IU | Vitamin C: 10mg | Calcium: 322mg | Iron: 3mg