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


Recipes for Research Copyright © - 2014 - Janice Stompro