Recipe
Breakfast
Breakfast Bread Pudding
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| 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 | ||
| 3 Hy-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
- Heat oven to 350 degrees.
- Place cereal in a greased 1-1/2 quart casserole. Sprinkle with cranberries and toss to mix.
- 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.
- 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.
- Bake 40 to 55 minutes or until center is set. Cool to room temperature.
- 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.