Sunny's Easy Breakfast Bread Pudding Almondine
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 296
- Total Fat
- 14
- Saturated Fat
- 6
- Carbohydrates
- 36
- Dietary Fiber
- 2
- Sugar
- 16
- Protein
- 6
- Cholesterol
- 69
- Sodium
- 248
- Total: 1 hr 10 min (includes soaking time)
- Active: 15 min
Ingredients
1 large egg
2 tablespoons cinnamon sugar
Pinch kosher salt
3/4 cup orange juice
3/4 cup unsweetened vanilla almond milk
3 to 4 cups 1- to 2-inch cubes day-old braided challah
Nonstick cooking spray, for the baking dish
6 plump strawberries, hulled and chopped
1/4 cup sliced almonds
1/4 cup (4 tablespoons) salted butter, cubed and slightly softened
1/4 cup brown sugar
2 tablespoons all-purpose flour
Maple syrup, optional
Directions
- Whisk together the egg, cinnamon sugar and salt in a large bowl until the cinnamon is distributed and the sugar less gritty, then whisk in the orange juice and almond milk.
- Add the bread cubes to the custard and toss. Let soak for 5 minutes, folding gently occasionally to maintain the cubes' integrity but still allow them to soak up the liquid. (Not all of it may be absorbed.) Coat the bottom and sides of an 8-inch square baking dish with cooking spray. Add the strawberries to the bread and fold, then immediately pour into the prepared dish.
- Preheat oven to 350 degrees F.
- Add the almonds, butter, brown sugar and flour to a medium bowl and mix with a fork until crumbly; set aside. Bake the bread pudding 40 minutes, then scatter the almond mixture over the top and continue to bake until the center is set and not squishy and the almonds are toasted, about 10 minutes more. Serve warm with maple syrup, if using.