Breakfast Bread Pudding With Peaches Ww Recipes

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BREAKFAST BREAD PUDDING WITH PEACHES



Breakfast Bread Pudding with Peaches image

Don't feed stale bread to the fish. Instead, turn it into a hearty breakfast like this pudding.

Time 42m

Yield 4 servings

Number Of Ingredients 9

4 oz French bread day-old, trimmed of crust and cubed (about 3 cups)
2 small Peach(es) pitted and chopped
2 Tbsp Raisins or dried cherries
0.333 cup(s) Low-fat granola
0.75 cup(s) Low-fat milk
2 Tbsp Sugar
1 large egg(s) Egg(s)
0.5 tsp Ground cinnamon
2 Tbsp Reduced-calorie pancake syrup

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.

Nutrition Facts : Calories 174 kcal

BREAKFAST BREAD PUDDING WITH PEACHES



Breakfast Bread Pudding with Peaches image

Don't feed stale bread to the fish. Instead, turn it into a hearty breakfast like this pudding.

Categories     Breakfast

Time 42m

Yield 4 servings

Number Of Ingredients 9

4 oz French bread day-old, trimmed of crust and cubed (about 3 cups)
2 small Peach(es) pitted and chopped
2 tbsp(s) Raisins or dried cherries
0.333 cup(s) Low-fat ready-to-eat granola cereal
0.75 cup(s) Low-fat milk
2 tbsp(s) Sugar
1 large Raw egg(s)
0.5 tsp(s) Ground cinnamon
2 tbsp(s) Reduced-calorie pancake syrup

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.

Nutrition Facts : Calories 188 kcal

BREAKFAST BREAD PUDDING



Breakfast Bread Pudding image

Eli, from Scottsdale, AZ, says winning our America's Best Kid Cooks Contest takes him one step closer to his dream of becoming a chef and owning his own restaurant. The 7-year-old loves making breakfast, so creating a bacon, egg and cheese bread pudding was a no-brainer. "We make this on a Sunday afternoon and bake it Monday morning so my brother and I can have a filling breakfast during the school week," he says.

Provided by Food Network

Categories     main-dish

Time 1h30m

Yield 10 to 12 servings

Number Of Ingredients 9

Butter or cooking spray, for the pan
1 pound bacon
8 large eggs
2 cups half-and-half
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 pound cheddar cheese, grated
2 loaves sliced Hawaiian sweet bread, end pieces and crusts removed, cut into 1-inch cubes
1/4 cup chopped fresh chives

Steps:

  • Grease a 9-by-13-inch baking dish with butter or cooking spray. Preheat the oven to 400˚ F. Line a baking tray with parchment paper and lay the bacon side by side on the pan. Cook the bacon for 18 to 20 minutes, or until crispy.
  • While the bacon cooks, prepare the other ingredients. Whisk together the eggs, half-and-half, salt and pepper in a large bowl. Grate the cheese, cube the bread and chop the chives, then add them all to the egg mixture. Crumble the bacon into the bowl with the other ingredients and gently fold to combine. Pour into the baking dish, cover with plastic wrap and refrigerate overnight.
  • Preheat the oven to 350˚ F. Uncover the bread pudding and bake for 45 to 60 minutes, or until puffed and golden brown.

BREAKFAST BREAD PUDDING



Breakfast Bread Pudding image

Provided by Ina Garten

Categories     dessert

Time 1h20m

Yield 8 servings

Number Of Ingredients 10

5 extra-large whole eggs
2 extra-large egg yolks
2 1/2 cups half-and-half
1/3 cup honey
1 1/2 teaspoons pure vanilla extract
2 teaspoons orange zest (2 oranges)
1/2 teaspoon kosher salt
Brioche loaf
1/2 cup golden raisins
Maple syrup, to serve

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



Breakfast Bread Pudding With Peaches - Ww image

This is another overnight breakfast casserole. Perfect with bacon or sausage. From Weightwatchers.com. 4 points per serving. Time does not include overnight in the fridge.

Provided by KelBel

Categories     Breakfast

Time 42m

Yield 4 serving(s)

Number Of Ingredients 9

4 ounces French bread, day-old, trimmed of crust and cubed (about 3 cups)
2 small peaches, pitted and chopped (es)
2 tablespoons raisins or 2 tablespoons dried cherries
1/3 cup low-fat granola
3/4 cup nonfat milk
2 tablespoons sugar
1 large egg
1/2 teaspoon ground cinnamon
2 tablespoons maple syrup

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.

Nutrition Facts : Calories 193.6, Fat 2.3, SaturatedFat 0.6, Cholesterol 53.8, Sodium 215.6, Carbohydrate 38, Fiber 1.8, Sugar 21, Protein 6.2

BREAD PUDDING WITH WHISKEY SAUCE AND FRUIT



Bread Pudding with Whiskey Sauce and Fruit image

A great dessert for a Sunday dinner.

Provided by Suzanne

Categories     Desserts     Specialty Dessert Recipes     Bread Pudding Recipes

Time 1h20m

Yield 14

Number Of Ingredients 12

3 eggs, beaten
1 cup white sugar
2 ½ cups whole milk
1 ½ teaspoons ground cinnamon
½ teaspoon ground nutmeg
4 fresh peaches - peeled, pitted, and sliced
4 apples - peeled, cored and sliced
6 cups day-old bread cubes
6 tablespoons butter, cut into pieces
1 cup whiskey
1 pound butter
2 cups white sugar

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.

Nutrition Facts : Calories 592.7 calories, Carbohydrate 59.9 g, Cholesterol 127 mg, Fat 34.3 g, Fiber 1.5 g, Protein 4.4 g, SaturatedFat 21.1 g, Sodium 358 mg, Sugar 51.4 g

MY PEACH BREAD PUDDING



My Peach Bread Pudding image

My husband reviewed numerous bread pudding recipes and came up with this version. Top with melted vanilla ice cream if desired.

Provided by Mother Ann

Categories     Desserts     Specialty Dessert Recipes     Bread Pudding Recipes

Time 1h45m

Yield 8

Number Of Ingredients 17

2 cups finely sliced peaches
¼ cup all-purpose flour
¼ cup white sugar
¼ cup rum
1 tablespoon ground cinnamon
1 pinch nutmeg
1 cup milk
1 cup heavy whipping cream
¼ cup butter
1 cup white sugar
⅔ cup brown sugar
4 eggs
2 teaspoons ground cinnamon
1 teaspoon vanilla extract
¼ teaspoon salt
¼ teaspoon ground nutmeg
3 cups stale bread cubes, crusts removed

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.

Nutrition Facts : Calories 450.9 calories, Carbohydrate 58.5 g, Cholesterol 151.4 mg, Fat 20.4 g, Fiber 1.2 g, Protein 6.3 g, SaturatedFat 11.8 g, Sodium 266.8 mg, Sugar 47.3 g

BREAKFAST BREAD PUDDING



Breakfast Bread Pudding image

I assemble this dish the day before our grandchildren visit, giving me more time for fun with them! -Alma Andrews, Live Oak, Florida

Provided by Taste of Home

Categories     Breakfast     Brunch     Desserts

Time 50m

Yield 8 servings.

Number Of Ingredients 6

12 slices white bread
1 package (8 ounces) cream cheese, cubed
12 large eggs
2 cups whole milk
1/3 cup maple syrup
1/4 teaspoon salt

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.

Nutrition Facts :

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