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Looking for something new to try for breakfast this weekend? I may have an idea you’ll enjoy. This recipe was inspired by a recent conversation with my husband. We were out to eat with friends on New Year’s Eve, and someone at the table ordered bread pudding. We started talking about how I never make bread pudding (or something to that effect), which inspired me to put “bread pudding” on the list of recipes to play with soon. I’ve never been a big bread pudding fan, myself. I don’t typically like soggy bread (or soggy anything…especially cereal!) and most bread puddings have raisins in them. Though I like dried cranberries quite a bit, I can’t seem to get into raisins.
With a couple day old pieces of challah in the house, I decided to get creative one morning. Not only would I make him a bread pudding, I’d make one that was breakfast-friendly (and sans raisins)! The result was a hit that both of us enjoyed.
Individual Challah Breakfast Bread Puddings (for Two)
If you’ve ever had just a couple pieces of challah left, maybe just the ends, save them for this fun breakfast. Treat yourself to Challah Breakfast Bread Pudding first thing in the morning. I tweaked the recipe to be a little more breakfast friendly. You’ll get one whole egg in each serving, I went low on the sugar, and there’s no added butter or oil (besides whatever was already in the bread). Go with the raspberry sauce option mentioned below for a healthier topping option. Life’s short. Eat dessert…for breakfast!
Prep time: 5-10 minutes
Cook time: 32-38 minutes
Total time: 37-48 minutes
Ingredients:
- non-stick spray
- 2 cups challah, cubed small (about 1/2″ pieces)
- 2 eggs
- 1/2 cup milk (I used 2%)
- 2 teaspoons sugar
- 1/4 teaspoon cinnamon
- 1/4 teaspoon vanilla extract
- pinch salt
- maple syrup or raspberry sauce (click for easy recipe), optional topping
- sliced almonds, optional topping
Directions:
- Pre-heat oven to 350 degrees F. Spray two ramekins with non-stick spray.
- Evenly distribute bread into the ramekins.
- Add eggs to a medium-sized bowl. Whisk eggs lightly. Add milk, sugar, cinnamon, vanilla extract, and salt and whisk till combined.
- Evenly distribute egg mixture into the ramekins. Press bread into the egg mixture until all the bread pieces are no longer dry.
- Bake for 32-38 minutes, until bread pudding is puffed up and cooked through. (A toothpick inserted in the middle comes out clean and the pudding springs back when you tap the top lightly).
- Cool till safe to touch. Top with maple syrup or this delicious raspberry sauce (click). I also added almond slices for some extra crunch.
Anyone doing anything fun this weekend? After all the craziness lately, I’m laying pretty low this weekend. It will be good to catch up with things in the house. I’m also trying to do some spring cleaning in my wardrobe – more purging, etc. I really need to downsize my clothes collection. I wear such a small percentage, and yet, I can’t seem to let go of things very easily. C’est la vie.
Thanks for reading!
Reader question: Are you anti-soggy-foods or do you love them?
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