If you’re expecting a crowd for brunch or you have overnight guests, and you want to impress them without too much work in the morning, then a breakfast bread pudding could be your go-to recipe. Bread puddings can be prepared the night before and kept covered in the refrigerator. In the morning, bring it to room temperature and bake it according to the instructions below.
Because we have dedicated the month of January to the New Year’s Resolutionaries, we decided to take a fat and calorie laden eggnog bread pudding recipe to new lows.
First we replaced the French bread with a whole wheat baguette. Then we removed most of the saturated fat by replacing butter with olive oil and swapping out eggnog with a combination of fat free evaporated milk and Amoretti Premium Eggnog Syrup. To continue cutting fat and cholesterol we replaced half of the eggs with egg substitute, replaced the sugar with agave nectar, and added Amoretti Premium Brandy Syrup instead of the alcoholic equivalent. These changes reduced the calories of each serving by almost half, cut carbohydrates by 50% while increasing fiber by 35%, reduced sugar by 10%, and eliminated 9 grams of saturated fat and 173 mg of cholesterol.
We think our eggnog breakfast bread pudding tastes just as good, or perhaps a bit better, than the original recipe, and you will feel a lot healthier after eating it. Give it a try and see what you think.
Eggnog Breakfast Bread Pudding
- 1 whole wheat French baguette, sliced
- 4 ounces Olive Oil
- 5 cups fat free milk
- 5 Tbs Amoretti Premium Eggnog Syrup
- 4 large eggs
- 1 cup Egg Substitute
- ½ cup Amoretti Premium Blue Agave Nectar
- Pinch salt
- 2 Tbs Amoretti Premium Brandy Syrup
- Confectioners’ sugar for dusting (optional)
Brush the bread slices generously with the olive oil, cut the slices into 1-inch cubes and put them into a 2-quart baking dish.
Add the eggnog syrup to the milk in a large saucepan over medium heat and bring the milk to a simmer.
Combine the eggs, egg substitute, agave nectar and salt in a large mixing bowl and whisk vigorously until light and frothy. Very slowly whisk one cup of the milk mixture into the egg mixture, gradually whisk in the remaining egg mixture and add the brandy syrup.
Pour the resulting custard over the bread cubes and gently press the bread cubes down to make sure all of the bread gets saturated. Cover and chill for a minimum of one hour or overnight in the refrigerator.
Remove the casserole dish from the refrigerator and allow the bread pudding to come to room temperature. Set a rack in the center of the oven and preheat the oven to 375°F. Bring a large pot of water to a boil.
Place the casserole dish inside a large roasting pan, place the roasting pan on the oven rack and carefully pour the boiling water into the roasting pan so that it comes about halfway up the sides of the casserole dish.
Bake the casserole for 45 to 50 minutes, until the custard is set and the top is lightly browned. Carefully remove the casserole dish from the roasting pan and allow the bread pudding to cool for 10 minutes before serving. Dust the top with confectioners’ sugar if desired.