Peachy Keen Breakfast Bread Pudding
At its core, bread pudding is just bread, eggs, and milk, so we think it’s perfect for breakfast! Here we are tearing up Thomas’® Plain Bagels into bite-sized pieces and combining them with fresh summer peaches and other simple ingredients to make an unforgettable treat to start the day out right.
Total Time
50 minutes
50 min
Prep Time
20 minutes
20 min
Cook Time
30 minutes
30 min
Total Time
50 minutes
50 min
Prep Time
20 minutes
20 min
Cook Time
30 minutes
30 min
Ingredients
for 4 servings
- unsalted butter, for greasing
- 2 Thomas’® Plain Bagels, cut into ½-inch cubes
- 2 large peaches, cut into ½-inch cubes
- 1.25 cups half-and-half
- 4 large eggs
- ½ cup sugar
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- powdered sugar, for garnish
Nutrition Info
- Calories 456
- Fat 19g
- Carbs 55g
- Fiber 2g
- Sugar 34g
- Protein 14g
Estimated values based on one serving size.
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Preparation
- Grease 4 (7-ounce) ramekins with butter.
- Place half of the cubed Thomas’® Plain Bagels into the bottom of the prepared ramekins. Top with half of the cubed peaches. Repeat the layers once more with the remaining cubed Thomas’® Plain Bagels and peaches.
- In a medium bowl, whisk together the half-and-half, eggs, sugar, vanilla, cinnamon, and nutmeg until well combined. Divide evenly amongst the 4 ramekins, then press the bread pudding down so the liquid is absorbed properly.
- Place the filled ramekins onto a sheet tray and let chill in the refrigerator for 2 hours or overnight.
- Preheat the oven to 350°F (180°C).
- Bake the bread puddings on the sheet tray for 25-30 minutes, until the tops are golden brown and spring back when lightly pressed. Allow to cool for 10 minutes.
- Dust the tops with powdered sugar, and enjoy warm!