Breakfast Berry Pudding

Breakfast Berry Pudding
Breakfast Berry Pudding
  • 4 slices of sturdy white bread, like buttermilk bread
  • 4 ozs. cream cheese softened, so that it is easily spreadable
  • 1 tablespoon granulated sugar and ¼ teaspoon cinnamon combined
  • together
  • 1 cup fresh berries, like
  • strawberry, blueberry, etc.
  • ¼ cup brown sugar, divided
  • 2 tablespoons butter, melted
  • 4 eggs
  • 1 cup heavy whipping cream
  • 1 teaspoon vanilla

Preheat oven to 350 degrees. Spread each slice of bread with cream cheese and sprinkle with cinnamon sugar mixture. Cube bread and place in bottom of greased 8 x 8 baking dish. Distribute berries evenly over bread. Sprinkle half the brown sugar and all the butter over the cubes. Beat together eggs, cream, and vanilla; pour over cubes. Press down using your fingers to make sure the eggs are evenly distributed throughout. Set pan on a cookie sheet and place in the oven. Add water to the cookie sheet to measure 1 inch deep. Bake 35 to 40 minutes or until knife inserted in center comes out clean. Cool pudding before cutting into squares. Option: Cut up all the extra strawberries you may have and blend with some sugar and serve over top custard. You may also serve with maple syrup. Serves 6.

Janice Stompro & Dr. Brett Stompro

Banana Praline Overnight French Toast

Banana Praline Overnight French Toast


  • 1 loaf Challah (21 oz. cut into small pieces)

Banana Praline
  • 1 stick butter
  • ½ cup packed light brown sugar
  • ¼ cup honey
  • 4 ripe bananas, sliced

  • 6 eggs
  • 2 cups milk
  • 4 tablespoons butter, melted
  • 1 tablespoon sugar
  • 2 teaspoons vanilla
  • 2 teaspoons cinnamon
  • ½ teaspoon nutmeg

Nut Topping
  • ½ cup chopped pecans
  • 2 tablespoons brown sugar,
  • 1 teaspoon cinnamon

Butter a 13 x 9 inch baking dish. For banana praline, melt butter, sugar, honey in a small saucepan over low-medium heat; stirring constantly until sugar dissolves. Remove from heat and pour into baking dish. Spread evenly. Make one layer of banana slices in even rows. Add challah bread on top of bananas, evenly. For custard, combine eggs, milk, butter, sugar, vanilla, cinnamon, and nutmeg. Whisk briskly to mix. Pour mixture over challah. Using a spatula, press bread into baking dish. Press a few times until evenly soaked through. Top with pecans and refrigerate over night. Preheat oven to 350 degrees. Sprinkle with cinnamon and sugar. Bake for 45 - 55 minutes until knife inserted in center comes out clean. Serve with maple syrup. You can also serve with your favorite heated jelly with fresh fruit.

Janice Stompro & Brett Stompro


Recipes for Research Copyright © - 2014 - Janice Stompro