Did you ever think a dessert could be so good that it doubles as a breakfast possibility? We were busy last night in our Kitchen, experimenting on new and delicious recipes that can be made with little effort and in a pinch. And we struck gold with this little number! We found a pouch of creme brulee mix in the pantry and decided it was the secret ingredient to a new take on bread pudding.
Ingredients
- 6-7 slices of cinnamon raisin bread, cut into bite size cubes
- 1 apple, peeled and diced
-
Crème Brulée Mix
- 3 eggs
- 16 oz heavy creme
- 1/4 cup of sliced almonds, chopped (optional)
Preheat oven to 350°. Use cooking spray to grease a muffin tin (or substitute with a 9 x 13 pan). toss bread cubes with apples and almonds, if using. In a mixing bowl, whisk together the eggs and heavy creme, adding a packet of the crème brulèe mix once eggs and creme are blended. pour the bread mixture into the mixing bowl and stir ingredients together. Let stand for 10-15 minutes (its okay to keep mix refrigerated overnight). Pour the mixture into muffin tins so that each one is three quarters full. Top with a sprinkle of cinnamon, if desired. Bake 35 minutes or until golden brown. Tip: Serve with mixed berries and a scoop of Ice Cream for Dessert or replace with your favorite Yogurt if enjoying this for Breakfast.