Table of Contents
Ingredients for bread pudding
How to make bread pudding
Preparation Video
Nutrition Facts
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Recipe Video
Bread pudding – crunchy & flavory cake substitute
Bread pudding is low in sugar, full of blueberry flavor and delicious pumpkin seed crunch on top. This recipe is amazing if you are in the mood for a cake, but do not want to spend a lot of time making the dough. We substitute the dough with bread – this shortens the preparation time and you have an amazing cake in 30 minutes (including preparing, mixing and baking). The ingredients are incredibly simple and available – I am a big fan of recipes that consist of ingredients, which you can get in the nearest supermarket and not have to search for them hours online and order just to bake a simple cake or prepare a dinner.
I used a whole wheat toast bread – you can definitely use a white toast bread. If you cake about protein – check the ingredients and use the toast, that is rich in protein.
The yummiest way to eat this recipe (after baking and cutting into pieces) – is to add a greek yogurt to your serving. The amazing combination of soft freshly baked pudding, baked juicy blueberries, crunchy pumpkin seed with cold greek yogurt is one the best recipes I have ever eaten. Also great to add greek yogurt if you want to eat more protein – this is such a delicious combo.
If you love desserts that are low in calories and easy to make, check my pumpkin orange crumble. It is full of flavor, soft and crispy – and under 150 calories. Or apple crumble – no refined sugar, just a few ingredients and a perfect sweet dessert is ready.
How to prepare bread pudding
Equipment
- 1 Blender
Ingredients
- 3 egg
- 1 egg white
- 250 g oat milk
- 30 g maple syrup
- 8 g vanilla sugar
- 5 g cinnamon
- 190 g whole wheat toast bread 5 pieces
- 150 g blueberries
- 45 g pumpkin seeds
Instructions
- Using a whisk, stir 3 eggs, 1 egg white, 250 g oat milk, 30 g of maple syrup, 8 g of vanilla sugar and 5 g of cinnamon.
- Divide 190 g of whole wheat toast bread into pieces ( about 2 cm in size), add to the egg-milk mixture. Leave for 5 minutes to swell.
- Grease a 28 X 18 cm baking form and pour the mixture inside. Place 150 g of blueberries on top and sprinkle with 45 g of pumpkin seeds.
- Bake at 230 C / 445 F for 20 minutes on top or bottom rack, then 3 minutes on a grill mode.
- This portion makes 8-10 servings, delicious with greek yogurt (also great for more protein).
Nutrition Facts