Apples, nutmeg and whole grain bread combine in custardy bread pudding that can be a grab-and-go breakfast or a wholesome dessert.
Disclosure: I was asked to write this guest post at Nutrition Unscrambled; and as big fan of eggs and a member of the Egg Nutrition Center Health Professionals Advisory Panel, I was happy to oblige. I am compensated for being a Health Professional Advisor. Opinions are my own.
Don’t toss those egg yolks!
Despite all the positive press and ‘Eggs are Good For You’ headlines lately, it’s a little surprising for this dietitian that I still see recipes and references suggesting that the healthiest way to eat an egg is whites only – and to toss those bright yellow yolks.
But here’s the reality: Just as with other boldly colored foods – like kale versus iceberg lettuce – the bright color of a yolk signals it contains some of the highest concentration of nutrients.
Today, over at the Egg Nutrition Center’s Nutrition Unscrambled blog, I’m ticking off all the nutrients found in the egg yolk; it’s a goldmine of nutrition. Here’s just a snapshot what can be found in an egg yolk:
- 42% of the protein in a whole egg
- 59% of the selenium in a whole egg
- 100% of the zinc in a whole egg
- 100% of the iron in a whole egg
- 100% of the vitamin B6 in a whole egg
- 100% of the choline in a whole egg
To enjoy eggs for breakfast, lunch, a light dinner or even dessert, I created this recipe for Apple Cheddar Bread Pudding Bites using whole grain bread, apples, sharp Cheddar and sprinkle of nutmeg.
First, I made it in muffin pans and my kids ate the Bites as a grab-and-go breakfast; we liked them so much we had them for dessert too. And with only 1/2 cup sugar for the whole recipe, it’s a wholesome dessert! I made the Apple Cheddar Bread Pudding again and served it in a 9×13-inch dish for brunch.
Do you ever serve your favorite dessert for breakfast? Do tell!
For a few more dessert-like breakfast recipes, check out these: