Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

This recipe is not safe for those who are lactose intolerant.

This is a low sodium recipe.

GERD / Acid Reflux
No specific GERD triggers.

Gluten Sensitivity
This recipe is NOT safe for those who are sensitive to gluten.


"In moments of considerable strain, I tend to take to bread-and-butter pudding. There is something about the blandness of soggy bread, the crispness of the golden outer crust and the unadulterated pleasure of a lightly set custard that makes the world seem a better place to live." -Clement Freud

The refrigerator light goes on...

This is a great recipe for using a loaf of bread or fruit that may be not perfectly fresh. Make a batch and pop extras in the freezer. To reheat, simply use a toaster, oven, or microwave.

You are not restricted to the fruit that is listed in the recipe. You can add any fresh or dried fruit that you like. The walnuts can be substituted with pecans, sunflower seeds, or even cashews. Likewise, a pinch of nutmeg really makes these even more delicious.


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.

Breakfast Bread Pudding


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.


Nutrition Facts

Serving size: 2 muffins

Servings: 6

Amount Per Serving

Calories 226 Calories from Fat 63
% Daily Value
Total Fat 7g 9%
    Saturated Fat 1g 7%
    Monounsaturated Fat 2g
    Trans Fat 0g
Cholesterol 95mg 32%
Sodium 293mg 13%
Total Carbohydrates 32g 12%
    Dietary Fiber 4g 15%
    Sugars 14g
Protein 9g
Vitamin K 4mcg