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Breakfast Bread Pudding (GF)

August 14, 2016 By

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Breakfast Bread Pudding

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EIR
August 14, 2016
by EIR
Category Recipes
Gluten Free Breakfast Bread Pudding
Persons
4
Prep Time
20 minutes
Cook Time
60 minutes

Ingredients

  • 1 1/2 cup almond milk
  • 4 large egg whites, raw
  • 2 tbsp raw maple syrup
  • 1/2 tsp 100% pure vanilla extract, no alcohol
  • 1/2 tsp cinnamon, ground
  • 4 item whole grain bread, gluten free
  • 1/2 cup apple w/skin, raw, chopped
  • 1/4 cup raisins, seedless
  • 1 tsp extra virgin olive oil, 100% cold pressed, unrefined

Instructions

  1. Preheat oven to 350 degrees.
  2. In a large bowl combine milk, eggs, brown sugar, vanilla and cinnamon.
  3. Whisk until combined.
  4. Cube the bread.
  5. Add bread, chopped apples and raisins.
  6. Mix until all liquid is combined and the bread has soaked up much of the liquid.
  7. Lightly coat an 8x8- inch baking dish with 1 teaspoon butter.
  8. Transfer the bread mixture into baking dish.
  9. Cover with foil and bake for 40 minutes.
  10. Uncover and continue baking another 20 minutes or until golden.
  11. Let stand 10 minutes before serving.
  12. Can make this dish up to a 1 day ahead.
  13. Do not bake.
  14. Cover and refrigerate until ready to bake.
  15. Remove from refrigerator and let stand 10 minutes before baking.
  16. Follow baking instructions.
  17. Great as leftovers.

Tags

baked goods,
bread pudding,
breakfast,
breakfast pudding,
Eating in the Real,
Eating in the Real with Renee,
gluten free baking,
pudding
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Tagged With: baked goods, bread pudding, breakfast, breakfast pudding, Eating in the Real, Eating in the Real with Renee, gluten free baking, pudding

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