Love digging in when breakfast is dessert
I'm always on the look out for a protein filled breakfast to start my day off right. I recently tried out a coconut protein cake recipe I saw on Instagram from @angelamccaferty
. If you decide to try it out, it kind of like coconutty pound cake-ish, just saying. Anywho, it's been a while since I had a loaf of any kind of bread that I haven't been cautious eating (normally too many carbs in exchange for not nearly enough fiber or protein or anything else), so when I found this recipe for protein bread and it didn't turn out too bad, I was all about trying to figure out what else I could do with it. Bread pudding was one of the first things I came up with (right after my initial idea and execution of slathering a slice with white chocolate wonderful peanut butter
Anywho, I was never really a huge fan of bread pudding as a dessert, but I always thought it would make a great breakfast, tee hee. AAAAAAND that's what happened: bread pudding for breakfast. I just sort of slapped together a recipe on the fly one night (I let my bread cubes soak overnight), and was really happy with the results the next morning.
Protein Bread Pudding (& Vanilla Protein Icing)
Makes 1 servingIngredients:
- 1 slice of @angelamccafferty's coconut protein cake (or a slice of whatever bread you prefer, but result will have less protein if you use regular bread)
- 1/4 C unsweetened almond milk
- 3 tbsp liquid egg substitute (or 1 large egg)
- 1 tsp cinnamon
- 10 drops vanilla steiva (or 1/2 tsp vanilla extract and 1-2 packets sweetener of choice)
- Cut the cake/bread slice into cubes (I prefer smaller cubes so the liquids soak in easier and the bread pudding ends up a bit more dense). Place all the cubes into a 6oz ramekin or oven-safe vessel.
- Whisk all remaining ingredients together and pour carefully over the bread cubes into the ramekin, making sure to coat the top cubes as well as possible. Gently stir/toss the cubes in the ramekin to make sure that they're all getting exposed to the egg mixture. (Note: You might have left over egg mixture, it's fine, just fill up the ramekin as much as you can without it overflowing)
- Let the bread soak in the liquids at least 10 minutes or plastic wrapped in the fridge for up to 24 hours.
- Bake in an oven preheated to 350F for about 35-45 minutes, depending on you done you like your bread pudding.
- Let cool for 5-10 minutes before digging in. (Make the icing in the meantime! Recipe below)
Add raisins, nuts, and/or fruits mixed in with the bread cubes before you pour the egg mixture over it, or as a topping after you bake it.
Just enough liquid to fill up the ramekin to the rim (with the cubes in it)
I started with large cubes...then changed my mind after i had already poured the liquid over it....so I took it out and cut them smaller...don't be like me
The dollop of icing made it that much better
- 1/4 scoop vanilla whey protein powder
- 2 tbsp non-fat greek yogurt (plain or vanilla)
- Splash of vanilla extract
- Optional: A couple drops of stevia (or half a packet of sweetener)
Whisk it all together into a small bowl and pour it all over the top of your bread pudding! Change it up a little by using a different flavored whey protein powder or some fruit preserves.