Granola Bread Pudding

Granola Bread Pudding

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54321

10/27/17

Prefect Winter Breakfast Treat

By JD Lisenby

This recipe is a winner. My grocer did not have Texas toast so I used 14 slices (one loaf) of a fine textured country white bread. I trimmed the crust and cubed. 3 hours of soaking led to a smoothly textured and very flavorful bread pudding. The granola...

 


This is a great fall recipe that can be adjusted to suit personal tastes.

Serves 8

Preparation Time: 30 minutes, Cook Time: 45 to 60 minutes


Bread Pudding Ingredients

  • 12 slices thick bread (Texas Toast works well)
  • 8 eggs
  • 1 1/2 cups sugar
  • 2 teaspoons ground cinnamon
  • 2 teaspoons vanilla extract
  • 1/4 cup butter - melted
  • 4 cups milk
  • 1 cup dried cranberries
  • 1 cup golden raisins

Granola Topping Ingredients

  • 1 cup quick oats
  • 1/2 cup pecans
  • 1/2 cup dried cranberries
  • 1/4 cup brown sugar
  • 1/2 teaspoon cinnamon
  • 2 tablespoons maple syrup
  • 2 tablespoons honey
  • 2 tablespoons vegetable oil

Preparation Instructions

Bread pudding directions: Preheat oven to 350°F. Cut bread into about 1-inch cubes and place in a large mixing bowl.

Whisk together eggs and sugar until well blended. Add cinnamon and vanilla and mix. Add the melted butter and whisk to combine. Add the milk and whisk.

Pour all of the liquid mixture over the bread. Fold in dried cranberries and raisins. Cover and let sit at least one hour in the fridge; best if left to sit overnight (in the fridge).

Spray 9 x 13 inch or similarly sized pan with non-stick cooking spray and pour soaked bread into baking pan.

Granola directions: Combine sugar, cinnamon, syrup, honey, and oil. Heat in the microwave for 30 seconds, stir. Add oats, pecans, and cranberries. Stir until evenly coated.

Sprinkle the granola mixture over the soaked bread mixture. Bake for 45 minutes, or until the top springs back when lightly pressed.


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