Welcome! Create or access your Food Profile. Log In | Register
Modifying My Pantry...
Changing Serving Size...
Rating: 5 /5 (1 vote cast)
Total Time:
0 min.
Serving Size:
6
1.5
3
6
12
24
- Change
Nutritional Facts
Servings Per Recipe: 6
Amount Per Serving
Calories 491
% Daily Value**
Total Fat 23g
36%
Cholesterol 563mg
188%
Sodium 518mg
22%
Total Carbohydrate 45g
15%
Protein 26g
Vitamin A 18% Vitamin C 0%
Potassium 13% Vitamin E 4%
** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
Breakfast Bread Pudding
Date Added: June 11, 2009
Ingredients:
Match Percentage [? ] Using a virtual pantry we are able to tell you the number of ingredients you already have for each recipe.
You have 0 ingredients out of 6 in the recipe. View My Pantry In order to save your pantry for the next time you visit, either
Login or
Register .
Recipe Tools
Directions:
1. Remove and discard crusts from bread; cut bread into cubes.2. Toss lightly with cream cheese cubes; place in a greased 13x9x2" baking pan.3. In a large mixing bowl, beat eggs. Add milk, syrup and salt; mix well.4. Pour over bread mixture. Cover and refrigerate 8 hours or overnight.5. Remove from refrigerator 30 minutes before baking.6. Bake, uncovered, at 375 degrees for 40-45 minutes or until a knife inserted near the center comes out clean.7. Let stand 5 minute before cutting. Yield 6-8 servings.
Comments on Breakfast Bread Pudding Recipe:
Adding Comment...
Comment submitted for approval, it will be posted shortly.
Dietary Notes:
This recipe is a good source of Vitamin A with 18% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Milk, Gluten, Cheese allergies.
SHARE RECIPES
Have a Similar Recipe or Complementary Dish?