Sweet Fruit-Full Breakfast Bread Pudding

By Lindae999

Great pudding low in calories.
Calories 249
Fat 13 G
Fiber 1 G

Ingredients

• Butter for baking dish - use spray to reduce calories further
• 2 cups well-shaken buttermilk
• 2 cups half-and-half
• 6 large eggs, lightly beaten
• 2 TBSPs vanilla extract
• 1 loaf country Italian or French bread, cut into 1 1/2 inch cubes, or about 6 cups any stale bread, biscuits or cake
• 2 cups fresh or frozen fruit (such as blueberries, blackberries, strawberries, raspberries, pitted cherries, sliced peaches or plums; or 1 cup good-quality semisweet chocolate, cut into chunks)
• 4 TBSPs unsalted butter, melted
• 2 TBSPs heavy cream
• 1/2 cup confectioner's sugar, sifted

Details

Servings 12

Preparation

Step 1

1. Preheat the oven to 350 degrees. Grease a 9X13 inch baking pan with cooking spray or butter.
2. Stir buttermilk, half and half, eggs and vanilla together in a large bowl. Add bread cubes. Let them stand in the liquid for 10 to 15 minutes, until the bread has absorbed most of the liquid. Add fruit or chocolate and stir to combine. Pour bread mixture into prepared baking dish, making sure to get all the liquid out of the bowl.

3.Cut a sheet of aluminum foil large enough to cover the baking dish and grease it with cooking spray or butter. Place the foil, buttered side down, over the baking dish and place in the oven and bake for one hour.

4. Uncover and bake 15 to 20 minutes longer, until the top is golden brown and crispy.

5. Prepare the buttery glaze while the pudding is baking. Whisk the butter and cream together in a small bowl. Slowly add the sifted confectioner's sugar, whisking until smooth. Drizzle over the warm pudding. Serve warm, fresh from the oven or reheated in a 300 degree oven until warmed through.