Breakfast Berry Bread Pudding

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What to do with day old italian bread from the farmers’ market?? Way to good to feed the ducks! How about some bread pudding for breakfast? That works for us!

Start by preheating the oven to 350*. Then I coated a nine by twelve baking dish with not butter (dairy free).  Break or cut the bread into bite size pieces and line the baking dish with it. The bread should be well packed, not loosely filling the dish.

Whisk together in a large mixing bowl four eggs, six cups of vanilla almond milk, and ground fresh whole nutmeg and cinnamon. Sprinkle in a small amount of sugar if you want to sweeten it up a little. I was VERY generous with the nutmeg and cinnamon bark.

Pour the egg mixture over the bread and allow to soak for a minimum of an hour. Occasionally, press down on the bread so that it absorbs the liquid.

Chop two bananas, and a cup or so of fresh strawberries and toss into a mixing bowl. Add in a cup or so of fresh blueberries and a tablespoon of brown sugar. Toss well to combine.

When the bread is done soaking, pour the berry mixture over the top of it. Bake forty-five minutes or until the top is brown and the middle is firm. I made this for my hubby for father’s day, then we shared it with co-workers Monday morning as well!


About Melissa's Menu

Self-taught home cook. I love being in the kitchen, it brings me happiness and joy. In the kitchen, I can relax and let my creativity flow. View all posts by Melissa's Menu

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