Whiteley Creek Homestead

Bread pudding… a perfectly nutritious start to the day if it's "Fantastic Fruity Flan" from Jane Kinderlehrer's Smart Breakfasts Cookbook. I renamed the recipe solely for memory recollection.  

Dried Fruit Breakfast Bread Pudding

2 eggs

1 ½ tbsp butter, softened

1 cup milk

2 tbsp molasses

½ tsp vanilla

¾ tsp cinnamon

1/8 tsp nutmeg

2 cups cubed bread (I used 3 slices Ezekial Sprouted Grain Bread.)

¼ cup oat bran

1 ½ tbsp wheat germ

6 unsulphured dried apricots, slivered

6 prunes, slivered

¼ cup raisins

2 tbsp chopped walnuts

1 tbsp unsweetened shredded coconut (optional)

Preheat oven to 350°. In mixing bowl or food processor, blend together the eggs, butter, milk, molasses, vanilla, cinnamon, and nutmeg. In a buttered 8 x 8 baking dish, combine the bread, oat bran, wheat germ, apricots, prunes, raisins, walnuts, and coconut. Pour the egg mixture over the bread mixture. Bake for 45 to 50 minutes. Serve with milk or cream to drizzle over the top, if you like. Makes 4 servings.