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Honey Berry Breakfast Bread Pudding

Assemble this in the evening; let it soak in the refrigerator overnight and in the morning you’re ready to bake up a fabulous breakfast with assistance of the any day magic of cream.

Course Desserts & Sweets
Prep. Time 15 mins
Cooking Time 40 mins
Refrigeration Time 6 - 12 mins
Yields 6 to 8 servings

Preparation
Nutritional Info
Comments (1)

Preparation

What You Need

8 cups (2 l) cubed white or

whole grain bread (about 1 lb/500 g)

2 cups (500 ml) frozen mixed berries

6 eggs

1 1/2 cups (375 ml) 10% half-and-half or

18% table cream

1/4 cup (50 ml) liquid honey

1 tsp (5 ml) vanilla extract

1/2 tsp (2 ml) ground cinnamon

Warm honey

Instructions

Spread bread cubes in a buttered 13 x 9-inch (33 by 23 cm) or 10-inch (25 cm) glass baking dish. Sprinkle berries over bread.

In a large measuring cup with a spout or a bowl, whisk eggs until frothy. Whisk in cream, honey, vanilla and cinnamon; pour evenly over bread mixture. Cover with plastic wrap and refrigerate overnight.

Pre-heat oven at 350 °F (180 °C).

Let pudding stand at room temperature while preheating oven. Bake, uncovered, for 30 to 40 minutes or until golden, puffed and a knife inserted in centre comes out clean. If top is browning too quickly, cover loosely with foil. Serve drizzled with more honey.

* Use hearty, bakery-style bread for the best texture. Pre-sliced, packaged sandwich breads tend to be too soft and airy.

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Nutritional Info

Per serving

Energy: 314 Calories
Protein: 14 g
Carbohydrate: 41 g
Fat: 11 g
Fibre: 5 g
Sodium: 341 mg

Top 5 nutrients provided by a serving of this recipe

Nutrient (% DV)*

Calcium: 12 % / 135 mg
Selenium: 71 %
Riboflavin: 24 %
Vitamin B12: 24 %
Magnesium: 23 %

* Note: The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (% DV) indicates the proportion of the nutrient provided by a serving of the recipe, in comparison with the quantity recommended.

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