Breakfast Bread Pudding

Recipe

Breakfast
Breakfast Bread Pudding

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1.5 out of 5 stars
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2 ratings

Recipe Data

8
Servings

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    Servings and Ingredients

    Ingredients
    Serves 8
    QuantityIngredientAdd
    5 c.Hy-Vee maple and brown sugar shredded wheat
    ½ c.Hy-Vee dried cranberries
    2 ½ c.Hy-Vee skim milk, heated
    ½ c.Hy-Vee sugar
    3Hy-Vee eggs
    1 c.Hy-Vee skim milk
    ¾ tsp.Hy-Vee cinnamon
    ¼ tsp.Hy-Vee nutmeg
    ¼ tsp.Hy-Vee salt
    1(12 oz) bag Hy-Vee sweetened frozen raspberries, thawed and warmed
    1 c.Hy-Vee whipped topping, thawed, divided

    Directions

    1. Heat oven to 350 degrees.
    2. Place cereal in a greased 1-1/2 quart casserole. Sprinkle with cranberries and toss to mix.
    3. Pour 2-1/2 cups hot milk over cereal mixture. Gently press cereal mixture into hot milk with a large spoon. Allow to cool to room temperature.
    4. In a separate bowl, beat 1/2 cup sugar, eggs, 1 cup milk, 1/2 teaspoon cinnamon, nutmeg and salt until smooth. Pour egg mixture over cereal mixture.
    5. Bake 40 to 55 minutes or until center is set. Cool to room temperature.
    6. Serve with warm raspberries and whipped cream.

    Nutrition facts

    Servings

    280 Calories per serving

    Amounts Per Serving

    • Total Fat: 4g
    • Cholesterol: 80mg
    • Sodium: 150mg
    • Total Carbohydrates: 54g
    • Protein: 9g

    Daily Values

    0%
    Vitamin A 6%
    0%
    Vitamin C 15%
    0%
    Iron 10%
    0%
    Calcium 15%

    Recipe Source:

    Hy-Vee maple and brown sugar shredded wheat cereal.