• Michelle

Bread Pudding For Breakfast


I love sweet breakfasts, as you'd know, if you saw last week's Chocolate Cake for breakfast! So, this week I got a bit creative and thought about how delicious bread pudding would be on a cold winter morning. And voila! Bread Pudding for 1!

The crust is crunchy and the middle is gooey. I hope you love it as much as I do.


Ingredients:

2 slices of thick hearty bread of choice. Chopped into squares (I used a Dovedale Paleo Turmeric bun).

1/4 cup frozen blueberries

1/3 cup milk of choice (I used coconut milk)

2 tsp sweetener of choice (I used Natvia)

1 egg

pinch of sea salt

1 tsp cinnamon

1/4 tsp vanilla extract

Directions:

Preheat oven to 180C

Grease a small ramekin or another small oven safe bowl with butter or coconut oil.

Place the bread squares and blueberries into your bowl of choice.

In a separate bowl whisk together the rest of the ingredients until well mixed. Pour over the bread and blueberry mixture.

Place into the oven and cook until brown and crispy on top (roughly 20-25 min).

Top with yogurt, or cream and if you're like me - a tablespoon or two of peanut butter!

Enjoy. xx Michelle


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© 2018 Michelle Yandle Nutrition

Please Note: I do not provide the services of a licensed dietician, information received should not be seen as medical or nursing advice and is not meant to take the place of seeing licensed health professionals. Read the full health disclaimer here.

 

Michelle Yandle Nutrition

Waitara, New Zealand

michelle@michelleyandle.com