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Overnight Breakfast Bread Pudding

BY ELIZABETH BORELLI

4-6 servings

10 minutes prep time

30-35 minutes to cook

Whether it’s work, school or play that gets you hustling in the morning, a healthy breakfast is key to sustaining energy (and willpower!) all morning long.  While the best breakfasts don’t often come in a box, it doesn’t have to be a time-consuming or complicated process either.

Take this high fiber, high protein, low sugar breakfast pudding – simply prep it the night before, pop it in the oven when you get up, and voila!  Overnight Breakfast Bread Pudding makes a warm and satisfying breakfast your whole family will enjoy.

I prefer to buy bread a whole loaf and slice it thick,  the hearty Whole Wheat Walnut at a local bake shop is my favorite.  But whatever you choose, I suggest you keep an eye on the fiber count if you’re buying pre-packaged.  At least 4 grams of fiber per serving  and 0 added sugar is a good benchmark.

Ingredients

• 5 1” slices of whole grain bread, preferably whole loaf (or 6-8 slices, pre-sliced)
• 5 eggs
• 1 1/2 cups plant or dairy milk
• 2-3 whole bananas, peeling and thinly sliced (1/2” thick), optional
• 1 tsp. vanilla extract
• 1 tsp. cinnamon
• dash of salt
• ½ tsp. stevia powder or 1 tbsp. maple syrup.

Break the bread into 1” cubes and set aside.  Whisk the egg in a medium-sized mixing bowl.  Add remaining ingredients (except for the bread) and continue to whisk until fully blended.  Add the bread and toss to fully coat the cubes.

Bake, covered at 375 for 35-45 minutes, until eggs are cooked solid and slightly browned.  Serve hot or warm, topped with fresh or thawed frozen berries for an extra yummy treat.