We had a chunk of leftover homemade, whole wheat bread that was getting a little stale. So, I thought a bread pudding with a little protein punch might be good for an interesting breakfast. Bread pudding always reminds me of French toast. I didn’t make it very sweet, and we had it just plain. But, yogurt, fruit, or jam (on top or dollops baked in), would be good. However, you dress it up or not, Sour Cream Bread Pudding is very yummy.
Sour Cream Bread Pudding
Ingredients
- 1 large egg
- 1 1/2 cups sour cream
- 2 more eggs
- 1/3-1/2 cup maple syrup or honey
- 1/4-1/2 cup natural peanut butter, no sugar
- 1-2 tsps vanilla extract
- 1 tsp ground cinnamon
- 1/4 tsp kosher salt
- 3 cups whole-wheat bread, cut into 1” cubes
Instructions
- Whisk until well combined and smooth 1 egg and sour cream. If you try to combine all the eggs at once with the sour cream, lumps of sour cream form.
- Now whisk in remaining eggs, one at a time.
- Add maple syrup, peanut butter, vanilla, cinnamon, and salt. Whisk well.
- Fold in bread cubes and coat well.
- Leave mixture sit 1/2 hour, turning occasionally. This helps liquid to absorb, before baking.
- Heat oven to 350. Place bread mixture in greased baking pan. Bake about 1/2 hour, or until set in center.
- To serve: drizzle with maple syrup or honey, dollops of yogurt or jam, fresh fruit, nuts
- Note: dollops of jam are good to add before baking also