Name: Breakfast Bread Pudding
Yield: 4 servings
Ingredients: *Butter or grape seed oil or other oil for greasing the pan; *2 eggs; *1 cup milk; *1/4 cup honey, or to taste; *1 teaspoon ground cinnamon; *Pinch salt; *4 medium to large apples, cored, peeled (or not), and cut into chunks or slices; *1/2 cup raisins (optional); *1/2 cup chopped walnuts or *hazelnuts or pecans (optional); *8 slices whole or multigrain bread (preferably stale), cut in 1-inch cubes (about 3 cups)

Servings: 4 persons

*Butter or grape seed oil or other oil for greasing the pan
*2 eggs
*1 cup milk
*1/4 cup honey, or to taste
*1 teaspoon ground cinnamon
*Pinch salt
*4 medium to large apples, cored, peeled (or not), and cut into chunks or slices
*1/2 cup raisins (optional)
*1/2 cup chopped walnuts or *hazelnuts or pecans (optional)
*8 slices whole or multigrain bread (preferably stale), cut in 1-inch cubes (about 3 cups)

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Heat the oven to 350u00b0F. Butter a 11/2-quart or 8-inch-square baking dish. Beat the eggs in a large bowl. Whisk in the milk, honey, cinnamon, and salt. Stir in the apples, raisins, and nuts. Then fold in the bread cubes, using your hands or a rubber spatula to make sure everything is evenly coated. Let the mixture
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sit for about 15 minutes or until all of the liquid has been absorbed; give another good stir. (You can prepare the pudding ahead to this point; cover and refrigerate for up to 12 hours.)
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Transfer the mixture to the prepared dish and smooth out the top. Bake for 40 to 45 minutes or until golden and only a little wobbly in the center. Let sit for a few minutes before cutting.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Breakfast Bread Pudding

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