Breakfast Bread Pudding With Peaches Ww Food

BREAKFAST BREAD PUDDING WITH PEACHES

Steps:

• One day before serving, lightly spray a 1-quart glass or Pyrex baking dish with cooking spray. In a medium bowl, combine bread, peaches, raisins and granola.
• Whisk together milk, sugar, egg and cinnamon; stir into bread mixture. Transfer to prepared baking dish. Cover and refrigerate overnight.
• Heat oven to 350°F. Uncover bread pudding and bake 30 minutes or until bread is golden. Serve warm with syrup. Yields about 1 cup per serving.

BREAKFAST BREAD PUDDING WITH PEACHES

Steps:

• One day before serving, lightly spray a 1-quart glass or Pyrex baking dish with cooking spray. In a medium bowl, combine bread, peaches, raisins and granola.
• Whisk together milk, sugar, egg and cinnamon; stir into bread mixture. Transfer to prepared baking dish. Cover and refrigerate overnight.
• Heat oven to 350°F. Uncover bread pudding and bake 30 minutes or until bread is golden. Serve warm with syrup. Yields about 1 cup per serving.

BREAKFAST BREAD PUDDING

Steps:

• Preheat the oven to 350 degrees F.
• In a medium bowl, whisk together the whole eggs, egg yolks, half-and-half, honey, vanilla, orange zest, and salt. Set aside.
• Slice the brioche loaf into 6 (1-inch) thick pieces. Lay half brioche slices flat in a 9 by 14 by 2-inch oval baking dish. Spread the raisins on top of the brioche slices, and place the remaining slices on top. Make sure that the raisins are between the layers of brioche or they will burn while baking. Pour the egg mixture over the bread and allow to soak for 15 minutes, pressing down gently.
• Bake for 55 to 60 minutes or until the pudding puffs up and the custard is set. Remove from the oven and cool slightly before serving.

BREAKFAST BREAD PUDDING WITH PEACHES - WW

Steps:

• One day before serving, lightly spray a 1-quart glass or Pyrex baking dish with cooking spray.
• In a medium bowl, combine bread, peaches, raisins and granola.
• Whisk together milk, sugar, egg and cinnamon; stir into bread mixture.
• Transfer to prepared baking dish. Cover and refrigerate overnight.
• Heat oven to 350°F.
• Uncover bread pudding and bake 30 minutes or until bread is golden.
• Serve warm with syrup.
• Yields about 1 cup per serving.

BREAKFAST BREAD PUDDING

Steps:

• Grease a 9-by-13-inch baking dish with butter.
• Heat the olive oil in a medium skillet over medium heat. Add the onions and saute until translucent, about 7 minutes. Add the sausage and brown, about 5 minutes. Remove the onions and sausage from the pan using a slotted spoon. Transfer to a shallow bowl and let cool to room temperature.
• In a large mixing bowl, whisk the eggs, milk, salt, pepper and garlic powder. Stir in the bread, cooked sausage mixture and cheese. Pour the mixture into the prepared baking dish and cover with foil. Let the dish sit in the refrigerator for at least 1 hour and up to overnight.
• Preheat the oven to 350 degrees F.
• Bake, still covered with foil, for about 50 minutes. Remove the foil and return the baking pan to the oven. Bake to brown the top of the bread pudding, about 10 minutes more. Serve immediately.

BREAKFAST BREAD PUDDING

Steps:

• Remove and discard crusts from bread; cut bread into cubes. Toss lightly with cream cheese cubes; place in a greased 13-in. x 9-in. baking pan. In a large bowl, beat eggs. Add milk, syrup and salt; mix well. Pour over bread mixture. Cover and refrigerate 8 hours or overnight. , Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Bake, uncovered, until a knife inserted in the center comes out clean, 40-45 minutes. Let stand 5 minutes before cutting.

BREAD PUDDING WITH PEACHES AND BOURBON SAUCE

Steps:

• Preheat the oven to 350°F. Lightly spray eight 6-ounce glass or porcelain custard cups or a 9-inch square metal baking pan with cooking spray. If using custard cups, set on a baking sheet.
• Spread a thin layer of margarine on one side of each bread slice. Sprinkle with the cinnamon. Cut into 1/2-inch cubes. Put the cubes in the custard cups. Top with the peaches, then the cherries.
• In a medium bowl, whisk together the egg substitute, 1 cup milk, and sugar. Pour into the custard cups. Leave the custard cups on the baking sheet.
• Bake for 30 to 35 minutes, or until the center of the pudding is set. (Bake for the same amount of time if using the baking pan, but don't set it on the baking sheet.)
• About 10 minutes before the pudding is done, make the sauce. Put the remaining 1 cup milk and pudding mix in a medium saucepan. Whisk together for 30 to 60 seconds, or until well blended. Bring to a boil over medium-high heat, 2 to 3 minutes, whisking occasionally.
• Reduce the heat to medium low. Whisk in the bourbon. Cook for 1 to 2 minutes, or until almost the desired consistency. (The sauce will thicken more as it stands.) Keep the sauce warm over low heat until the pudding is done.
• Spoon the sauce over the pudding. If you prefer, spoon the sauce onto dessert plates. Slide a small, thin spatula around the sides of the custard cups, remove the puddings with a spoon, and place them on the sauce.
• (Per Serving)
• Calories: 135
• Total Fat: 1.5g
• Saturated: 0.0g
• Trans: 0.0g
• Polyunsaturated: 0.5g
• Monounsaturated: 1.0g
• Cholesterol: 1mg
• Sodium: 176mg
• Carbohydrates: 24g
• Fiber: 1g
• Sugars: 16g
• Protein: 5g
• Dietary Exchanges
• 1 1/2 Carbohydrate
• 1/2 Lean Meat

BREAD PUDDING WITH WHISKEY SAUCE AND FRUIT

Steps:

• Coat a 9x13 baking dish with cooking spray. Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, combine eggs, 1 cup sugar, milk, cinnamon and nutmeg and stir until smooth. Fold in peaches, apples and bread cubes, until bread is well coated. Pour into prepared baking dish. Dot with 6 tablespoons butter.
• Bake in preheated oven for 1 hour, until set. Serve warm with whiskey sauce.
• To make whiskey sauce: In a medium saucepan over medium heat, combine whiskey, 1 pound butter and 2 cups sugar. Cook and stir until sugar dissolves and sauce is smooth. Remove from heat and serve hot.

MY PEACH BREAD PUDDING

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Mix peaches, flour, 1/4 cup white sugar, rum, 1 tablespoon cinnamon, and 1 pinch nutmeg together in a baking dish.
• Bake in the preheated oven until peaches are tender and bubbling, about 30 minutes. Remove and set peaches aside.
• Reduce oven temperature to 350 degrees F (175 degrees C). Grease a 1 1/2-quart casserole dish.
• Stir milk and heavy cream together in a saucepan over medium heat; heat until just warmed and a film forms over top of mixture, about 5 minutes. Remove from heat; stir in butter until melted. Cool mixture to lukewarm.
• Combine 1 cup white sugar, brown sugar, eggs, 2 teaspoons cinnamon, vanilla extract, salt, and 1/4 teaspoon nutmeg in a bowl; beat with an electric mixer at medium speed until combined, 1 minute. Slowly pour milk mixture into sugar mixture; stir to combine. Add bread cubes; stir gently. Fold in cooked peaches.
• Pour batter into prepared casserole dish.
• Bake in the preheated oven until pudding is bubbling and center is set, 45 to 50 minutes. Serve warm.

STORMY DAY BREAKFAST BREAD PUDDING

Steps:

• Preheat oven to 350 degrees.
• Spray an 8" x 8" glass baking dish with cooking spray.
• In a large bowl, combine milk, eggs, brown sugar, vanilla and salt. Blend well.
• Add bread cubes and mix well. Pour mixture into prepared pan.
• Arrange place pears over bread and sprinkle entire top with cinnamon.
• Mix topping ingredients of oatmeal, brown sugar and melted butter together.
• Sprinkle over bread & pears.
• Bake for 50-60 minutes or until knife inserted in center comes out clean. Let sit for 5 minutes before cutting. Serve warm.