Breakfast Bread Pudding

I’m finally posting this recipe I baked last weekend.  I’ve been enjoying this bread pudding all week.  This recipe has a sweet (but not overly) taste.  The texture of the bread, cranberries and crunch of nuts really works well together.
I’ve been enjoying this bread pudding for breakfast but really it would be great anytime.  Serve it warm with some vanilla ice cream and I’m certain it will be a hit.  The fact that you assemble it the day before and just stick it in the oven for an hour before serving makes it great for company.  Oddly enough it reminds me of a mix between my mom’s stuffing recipe and her noodle pudding.  Whatever you do with it, enjoy it!
Ingredients:
  • 4 beaten eggs (or I cup egg replacement)
  • 3 cups cubed day old Italian bread
  • 1 2/3 cups milk (I used skim)
  • 1/3 cranberries
  • 1/3 cup  chopped nuts (I used walnuts
  • 1/3 cup agave nectar
  • 1/2 tsp vanilla, cinnamon
  • (If you don’t have agave used 2 cups milk and 1/3 cup sugar)
  • ICING:
  • 1/2 cup powdered sugar
  • 1/8 tsp vanilla
  • 1 tsp orange juice
Directions:
Mix eggs, milk, agave, cinnamon, vanilla and flavoring, Mix in bread, cranberries and nuts 

Place mixture in 8″ x 1 1/2″ baking dish, cover and place in the refrigerator overnight.

In the morning, preheat oven to 350 degrees F. Remove cover and place on center rack. Bake for 50 to 60 minutes until knife inserted near center comes out clean.

Mix ingredients for icing and pour evenly over mixture, allow a few minutes to settle in, if desired poke a few holes with a fork into pudding so that icing will drip down into it

Serve warm or cold

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