The Gourmet Mama

Here`s a great way to use up your stale bread, make a delicious bread pudding. Now, usually bread pudding is considered dessert, but by making some slight changes, I`ve come up with a version that is just ideal for breakfast, not too sweet, with a touch of fruit.

Apple Cinnamon Breakfast Bread Pudding

Makes 4 servings

1 apple, diced

5 cups cubed bread, any kind

1 cup sugar

6 eggs, separated

2 tsp. cinnamon

1 stick margarine, melted

1 1/2 cups milk

Preheat your oven to 350º. Put the bread cubes into a large bowl along with the apples, cinnamon and sugar. Toss to mix and then drizzle the butter over everything and stir.

In a metal bowl, use an electric mixer to beat the egg yolk until they have a lemon color. Add the milk and and mix until blended.

In a metal bowl, use the mixer to whip the egg whites (make sure there are no yolks left on the beaters) until they form standing points when you lift the beaters.

Pour the milk and egg yolk mixture into the bread cubes and stir. When well mixed, fold in the egg whites. Pour the entire thing into a greased 13×9 baking pan and bake for 20 min. or until browned.

Serve warm.

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