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.
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
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.
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.
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.
Serving size: 2 muffins
|Calories 226||Calories from Fat 63|
|% Daily Value|
|Total Fat 7g||9%|
|Saturated Fat 1g||7%|
|Monounsaturated Fat 2g|
|Trans Fat 0g|
|Total Carbohydrates 32g||12%|
|Dietary Fiber 4g||15%|
|Vitamin K 4mcg|