Breakfast Bread Pudding with Mixed Berries

[quicklook-recipe prep_time=”10 min” cook_time=”40 min” serves=”6″ details=”” ] An exemplary breakfast, this bread pudding brings together fiber from the whole-grain

Breakfast Bread Pudding with Mixed Berries
Pudding for breakfast sounds like a child’s dream come true, but it can also be a healthy way to start the day.

[quicklook-recipe prep_time=”10 min” cook_time=”40 min” serves=”6″ details=”” ]

An exemplary breakfast, this bread pudding brings together fiber from the whole-grain bread and berries, vitamin C from the fruit, and protein from the egg whites.

[ingredients-list title=”Ingredients” serving_size=””]

  • 1/4 cup sugar
  • 2 large eggs plus 3 large egg whites
  • 2 cups fat-free half-and-half
  • 1 teaspoon vanilla


  • 1/4 teaspoon salt
  • 8 slices light oatmeal bread, toasted
  • 2 cups blueberries
  • 2 cups raspberries


[step-list-wrapper title=”How to make it” time=”50 minutes, plus cooling”]
[step-item number=”1″ image_url=”” title=”” ]Spray an 8-inch-square baking pan with non-stick cooking spray. [/step-item]
[step-item number=”2″ image_url=”” title=”” ]Combine 3 tablespoons of sugar, whole eggs, egg whites, half-and-half, vanilla, and salt in large spouted measuring cup (or medium bowl), and whisk to combine.[/step-item]

[step-item number=”3″ image_url=”” title=”” ] Place 4 slices of toast in bottom of baking pan. Pour half of egg mixture over. Top with remaining toast and egg mixture. Let stand 20 minutes. (Recipe can be made ahead to this point. Cover and refrigerate overnight.)[/step-item]

[step-item number=”4″ image_url=”” title=”” ]Preheat oven to 350ºF. Place baking pan in slightly larger pan. Set pan on oven rack and pour in enough hot water to come halfway up the outside of baking pan. Bake until pudding is set and top is golden and puffed, about 40 minutes. Let cool slightly.[/step-item]

[step-item number=”5″ image_url=”” title=”” ] Meanwhile, toss together blueberries, raspberries, and remaining 1 tablespoon sugar in medium bowl. Serve warm pudding topped with berries.[/step-item][/step-list-wrapper]

[factoid]The word pudding, in the past, applied to all boiled dishes. The French word “boudin” (blood sausage, black pudding) had the same origin. This sweet pudding did not form until the 17th century. The name “pudding” in Francealso refers to cake made with dry bread or stale brioche. It is sweetened, then mixed with raisins, rum, milk, eggs, and candied orange peel. It is cooked in a small brioche mold and covered lightly with frosting. The English bread pudding is similar, but the French pudding is more elaborate.[/factoid]

[cooking_tip]You can use toasted whole-wheat bread instead of oatmeal bread. When berries are not in season, try apple slices sautéed with cinnamon as a topping. To test if the batter is done, insert a toothpick or skewer into the center of pudding; if it comes out clean, the pudding is set.[/cooking_tip]

[nutrition-info calories=”224″ calories_fat=”10%” fat=”2.5g” sat_fat=”0.5g” choles=”71mg” sodium=”378mg” carbs=”41g” sugars=”” protein=”9g” fiber=”7g”]

Blueberries and raspberries are nutritional storehouses, brimming with vitamin C, fiber, and a number of disease-fighting phytochemicals that sweep harmful free radicals out of your body. You can use frozen berries because freezing doesn’t destroy their nutritional value or their flavor — though their texture and color do suffer slightly.


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Originally Published in Reader's Digest