Breakfast Bread Pudding

Servings: 6 | Serving size: 2 muffins

Cooking Time: 45 Minutes

These muffins keep well in the refrigerator for about 3 to 4 days. Reheat gently in the oven or toaster oven.

Ingredients

6 slices whole wheat bread (stale or toasted)
1 banana (cut into 1/4 inch pieces)
1 Red Delicious apple (cut into 1/4 inch dice)
1 Tbsp orange zest
1/2 tsp ground cinnamon
1/4 cup raisins (or other dried fruit)
1/4 cup walnuts (chopped)
1/4 tsp salt
3 large eggs
1/2 cup 2% milk
1 tsp vanilla extract
1 tsp maple syrup

Preheat oven to 350°F.

Cut or rip the whole wheat bread into bite sized pieces and place in a large mixing bowl.

Add in the chopped banana, apple, cinnamon, orange zest, raisins, walnuts and salt to the bread and set aside.

Place the eggs, add the milk, vanilla and maple syrup in a separate bowl.

Whisk until well blended.

Pour the egg mixture over the bread and fruit.

Fold together until the bread is slightly moist throughout.

Pour the mixture into lightly greased muffin tins (or muffin tins lined with paper muffins cups).

Bake for 15 minutes, or until the center is no longer runny.

Serve.