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    Breakfast Fruit Bread Pudding

    Low SodiumLow PotassiumLow PhosphorusLow ProteinVegetarianNo ShellfishNut-FreeAmericanBreakfast

    Breakfast Fruit Bread Pudding

    Low SodiumLow PotassiumLow PhosphorusLow ProteinVegetarianNo ShellfishNut-FreeAmericanBreakfast
    10 servings
    Active time: 30 minutes
    Total time: 3 hours 15 minutes

    Description

    Studded with strawberries, this breakfast recipe is a cross between a baked French toast and a dessert bread pudding. Swap in almost any fruit depending on what’s in season. Although we typically advocate using whole-grain bread, we stuck with challah for this recipe, because the results are so luscious.

    Directions

    1. Coat a 9-by-13-inch baking dish with cooking spray. Cut bread in half on the diagonal to get somewhat triangular pieces. Place half the bread decoratively in the bottom of the prepared pan, nestling and trimming to fit as necessary. It’s OK if there are spaces between the slices. Spread berries over the bread. Cover with the remaining bread, trimming to fit as necessary.
    2. Whisk eggs, egg whites, milk, half-and-half, vanilla and salt in a large bowl until thoroughly blended. Whisk in honey until completely incorporated. Pour the mixture over the bread. Let stand for 1 hour to allow the bread to soak up the liquid, pressing the bread down into the liquid a few times to help it absorb more. (Alternatively, cover with plastic wrap and refrigerate for up to 12 hours, pressing on the bread a few times while it sits.)
    3. Position rack in lower third of oven; preheat to 350°F. (If the pudding was refrigerated, remove the plastic wrap and let stand at room temperature while the oven preheats.) Cover the pan loosely with foil and set it on a rimmed baking sheet.
    4. Bake for 30 minutes. Remove the foil and continue baking until bubbling and the pudding is just set, about 1 hour more. Let stand about 10 minutes before serving (most of the liquid will be absorbed by the bread as the pudding rests). Serve dusted with confectioners’ sugar, if desired.

    Tips

    • To make ahead: Prepare through Step 2, cover and refrigerate for up to 12 hours.
    © Meredith Operations Corporation. All rights reserved. Used with permission.

    Nutrition Per Serving

    • Calories302 cal
    • Total Fat8.3 g
    • Saturated Fat3.4 g
    • Cholesterol0 mg
    • Sodium320 mg
    • Carbohydrate Total45.9 g
    • Protein11.5 g
    • Phosphorus189 mg
    • Potassium345 mg
    • Fiber2.7 g
    • Calcium158 mg

    Ingredients

    • 1 pound day-old challah, or other egg bread, cut in 1/2-inch slices
    • 5 cups sliced strawberries, or other berries, halved if large
    • 5 large eggs
    • 3 large egg whites
    • 2 cups low-fat milk
    • 1 cup half-and-half
    • 1 tablespoon vanilla extract
    • ¼ teaspoon salt
    • ½ cup honey
    • Confectioners' sugar, for garnish

    Ingredients

    • 1 pound day-old challah, or other egg bread, cut in 1/2-inch slices
    • 5 cups sliced strawberries, or other berries, halved if large
    • 5 large eggs
    • 3 large egg whites
    • 2 cups low-fat milk
    • 1 cup half-and-half
    • 1 tablespoon vanilla extract
    • ¼ teaspoon salt
    • ½ cup honey
    • Confectioners' sugar, for garnish

    Description

    Studded with strawberries, this breakfast recipe is a cross between a baked French toast and a dessert bread pudding. Swap in almost any fruit depending on what’s in season. Although we typically advocate using whole-grain bread, we stuck with challah for this recipe, because the results are so luscious.

    Directions

    1. Coat a 9-by-13-inch baking dish with cooking spray. Cut bread in half on the diagonal to get somewhat triangular pieces. Place half the bread decoratively in the bottom of the prepared pan, nestling and trimming to fit as necessary. It’s OK if there are spaces between the slices. Spread berries over the bread. Cover with the remaining bread, trimming to fit as necessary.
    2. Whisk eggs, egg whites, milk, half-and-half, vanilla and salt in a large bowl until thoroughly blended. Whisk in honey until completely incorporated. Pour the mixture over the bread. Let stand for 1 hour to allow the bread to soak up the liquid, pressing the bread down into the liquid a few times to help it absorb more. (Alternatively, cover with plastic wrap and refrigerate for up to 12 hours, pressing on the bread a few times while it sits.)
    3. Position rack in lower third of oven; preheat to 350°F. (If the pudding was refrigerated, remove the plastic wrap and let stand at room temperature while the oven preheats.) Cover the pan loosely with foil and set it on a rimmed baking sheet.
    4. Bake for 30 minutes. Remove the foil and continue baking until bubbling and the pudding is just set, about 1 hour more. Let stand about 10 minutes before serving (most of the liquid will be absorbed by the bread as the pudding rests). Serve dusted with confectioners’ sugar, if desired.

    Tips

    • To make ahead: Prepare through Step 2, cover and refrigerate for up to 12 hours.
    © Meredith Operations Corporation. All rights reserved. Used with permission.
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