Breakfast Berry Pudding
|
9x13 serves 10 |
10x15 serves 15 |
|
|
8 |
12 |
slices day-old white bread |
|
6 |
8 |
oz. cream cheese |
|
2 3/4 |
3 |
Tbsp. sugar + 1 tsp cinnamon |
|
2 |
3 |
c. fresh or frozen raspberries, blueberries, and strawberries |
|
1/2 |
2/3 |
c. brown sugar |
|
8 |
12 |
eggs |
|
2 |
3 |
c. milk |
|
2 |
3 |
tsp. vanilla extract |
Preheat oven to 350 degrees F.
Spread each slice of bread with cream cheese and sprinkle with cinnamon sugar mixture. Cube bread and place in bottom of pan. Distribute berries evenly over bread. Sprinkle half the brown sugar over cubes.
Beat together eggs, milk, and vanilla; pour over cubes. Sprinkle with remaining brown sugar. Bake 50-60 minutes or until knife inserted in center comes out clean. Top with a dollop of sour cream.
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