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, hahaha).

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 serving

  • 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)

  1. 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.
  2. 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)
  3. Let the bread soak in the liquids at least 10 minutes or plastic wrapped in the fridge for up to 24 hours.
  4. Bake in an oven preheated to 350F for about 35-45 minutes, depending on you done you like your bread pudding.
  5. Let cool for 5-10 minutes before digging in. (Make the icing in the meantime! Recipe below)

Variaitons: 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
Vanilla Icing

  • 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.

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