I love meal prepping. I wake up at 5 am Monday through Friday so I can get a work out in before work. Meal prepping and smoothies have become my best friends. Historically I have made breakfast muffins, bars, egg bakes, quiches, and overnight oatmeal to make sure that I do not miss the most important meal of the day and fuel my body after a sweaty gym sesh!
What I had never thought of making until this weekend was a breakfast bread pudding. Seriously, this breakfast dish was such a little treat before work. I felt like I was eating dessert before work every day ;) How’s that for a happy Monday.
Now I happened to have a baguette that got a little too stale, but you could easily use any bread you have on hand: brioche, gluten free varieties, stale bagels, cinnamon raisin toast, etc. The more dry and crusty the bread, the better the bread pudding!
I served the bread pudding with vanilla greek yogurt & honey on day 1, just with honey and a little extra cinnamon on day 2, and with fresh blueberries today. Consensus: you can pretty much top this pudding with anything and it will taste delicious. Next time I might toss some apple or dried fruit into the casserole dish before I bake it, but this is a great, healthier, basic bread pudding recipe!
Note: I covered my casserole dish after it cooled and stored the bread pudding in the refrigerator throughout the week. I would heat up a serving in the microwave for 1 minute and enjoy a warm treat on these chilly mornings.
Prep time: 10 minutes
Bake time: 40 minutes
1 french baguette, preferably 1-3 days old
2 C unsweetened vanilla almond milk
1 C unsweetened apple sauce
1/4 C brown sugar
1 T cinnamon
1 t vanilla extract
1/2 t sea salt
- Preheat oven to 350 F and grease a 9 x9 or 11 x 7 casserole dish.
- Cut baguette into bite-size (1-inch) cubes. (Note: if your baguette is not stale, you can toast the pieces in the oven for 5-10 minute to dry out the bread)
- Transfer the bread to the casserole dish.
- In a medium-size mixing bowl, combine remaining ingredients and whisk together.
- Pour the liquid mixture over the bread and press down firmly with clean hands so all of the bread is coated in the liquid.
- Bake for 40 minutes then remove from oven and allow to cool 10-15 minutes before serving. Serve with a dollop of vanilla greek yogurt, a drizzle of honey, fresh berries, or your favorite topping.