Honey Berry Breakfast Bread Pudding

Assemble this in the evening; let it soak in the refrigerator overnight and in the morning you’re ready to bake up a fabulous breakfast with assistance of the any day magic of cream.

  • Prep: 15 min
  • Cooking: 40 min
  • Refrigeration: 6 h - 12 h
Yields 6 - 8 servings
honey berry breakfast bread pudding

Ingredients

  • 8 cups (2 L) cubed white or whole grain bread (about 1 lb/500 g)
  • 2 cups (500 mL) frozen mixed berries
  • 6 eggs
  • 1 1/2 cups (375 mL) 10% half-and-half or 18% table cream
  • 1/4 cup (50 mL) liquid honey
  • 1 tsp (5 mL) vanilla extract
  • 1/2 tsp (2 mL) ground cinnamon
  • Warm honey

Preparation

Spread bread cubes in a buttered 13 x 9-inch (33 by 23 cm) or 10-inch (25 cm) glass baking dish. Sprinkle berries over bread.

In a large measuring cup with a spout or a bowl, whisk eggs until frothy. Whisk in cream, honey, vanilla and cinnamon; pour evenly over bread mixture. Cover with plastic wrap and refrigerate overnight.

Pre-heat oven at 350 °F (180 °C).

Let pudding stand at room temperature while preheating oven. Bake, uncovered, for 30 to 40 minutes or until golden, puffed and a knife inserted in centre comes out clean. If top is browning too quickly, cover loosely with foil. Serve drizzled with more honey.

* Use hearty, bakery-style bread for the best texture. Pre-sliced, packaged sandwich breads tend to be too soft and airy.

Tips

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Nutrition

Nutritional Information

per serving
Energy: 314 Calories
Protein: 14 g
Carbohydrate: 41 g
Fat: 11 g
Fibre: 5 g
Sodium: 341 mg

Top 5 Nutrients

 
(% DV*)
Calcium: 12 % / 135 mg
Selenium: 71 %
Riboflavin: 24 %
Vitamin B12: 24 %
Magnesium: 23 %