This nutritious breakfast bread pudding has everything you need to start your day on the right foot: protein-rich eggs, fiber-filled whole wheat bread, healthy nuts, and dried fruits to add just that perfect touch of sweetness.
Author Marie Asselin, foodnouveau.com
For the granola
1/2cup125 ml raisins (I like using golden raisins)
1/2cup125 ml dried cranberries
1/2cup125 ml chopped pecans
1/2cup125 ml toasted unsweetened shredded coconut, or coconut flakes
1/4cup60 ml pumpkin seeds
1/4cup60 ml sunflower seeds
For the bread pudding
2cups500 ml whole milk
1/4cup60 ml maple syrup (or substitute with the sugar of your choice)
1tbsp15 ml finely grated orange zest
2tsp10 ml pure vanilla extract
1/2tsp2 ml ground cinnamon
1/2tsp2 ml ground cardamom
1/2tsp2 ml kosher salt
1/4tsp1 ml freshly grated nutmeg
6cups1.5 L 1-inch (2.5-cm) cubes of whole wheat or whole grain loaf bread, day old (about 14 oz/400 g)
2tbsp30 ml rolled (old-fashioned) oats
2tbsp30 ml maple syrup, brown sugar, or coarse sugar (optional)
In a bowl, combine all the granola ingredients together. Set aside.
In a second large bowl, whisk together the eggs, milk, maple syrup, orange zest, vanilla, cinnamon, cardamom, salt, and nutmeg.
Spread the bread cubes in the prepared baking pan. Sprinkle with the granola mixture, then lightly toss so some of the nuts and fruits nestle in between the bread cubes. Pour the egg mixture all over the bread cubes and granola. Cover the pan with plastic wrap and refrigerate for a half-day, or up to overnight.
When ready to bake, preheat the oven to 350°F. Take the bread pudding out of the fridge and uncover. Sprinkle with the rolled oats and drizzle with the maple syrup, if using. Bake for 45 minutes, or until a sharp knife inserted in the center of the bread pudding comes out clean and the top is golden brown. The internal temperature should register 160°F (71°C).
Transfer to a wire rack and let cool. (The bread pudding will fully set as it cools.)
SERVING: Cut the bread pudding into squares and serve warm or room temperature as is, or drizzled with additional maple syrup or nut butter.
STORAGE: Refrigerate bread pudding portions in an airtight container for up to 5 days, or freeze for up to 1 month. Thaw overnight in the refrigerator. To reheat, microwave for 15 seconds, or place in a 325°F oven for 8 minutes.
MAKE IT GLUTEN-FREE: Use gluten-free loaf bread instead of a regular loaf. Make sure to use day-old bread for the best texture and flavor.
Did you make this?
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