Name: Breakfast Bread Pudding
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 6
Cuisine: American
Ingredients: Lucerne Dairy Farms Cage Free Extra Large Shell Eggs; O Organics Milk, Low Fat, Organic; Sue Bee Honey, Hot; BOOST Very Vanilla; McCormick Gourmet™ Organic Ground Saigon Cinnamon; David's Kosher Salt; North Coast Organic Apple Sauce; Sun-Maid Raisins, California Sun-Dried, Mini-Snacks; SIGNATURE SELECTS Bread, 100% Whole Wheat, Thin Sliced

0 servings

large eggs

cupmilk

tbsphoney (or to taste)

tspvanilla

tspground cinnamon

pinch kosher salt

small apples, peeled, cored and cut into small dice (I like Gala, Fuji or Golden Delicious)

cupraisins

cupwhole wheat or multigrain bread (fresh or stale bread), cut in 1-inch cubes(you can use any type of bread you have on hand)

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Preheat the oven to 350°F.
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Butter a 1 1/2-quart, 8-inch baking dish.

Beat the eggs, milk, honey, vanilla, cinnamon and salt in a large bowl.

Stir in the apples, raisins and bread cubes. Using your hands or a rubber spatula, combine the ingredients to make sure everything is evenly coated.

Transfer the mixture to the prepared dish pressing down lightly. Cover with foil and allow to rest for 15 minutes. (*You can prepare the breakfast bread pudding ahead at this point. Cover and refrigerate overnight.)

Bake for 30 minutes covered. Uncover and continue to cook for an additional 20 minutes. Bake until golden and cooked through.

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Serve.
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Breakfast Bread Pudding

Serves 6

15 mins prep

50 mins cook

65 mins total

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