Mock Bread Pudding
A delightful mock bread pudding featuring crunchy granola, sweetened milk, and a hint of butter, perfect for a comforting dessert or brunch treat for six servings.
Ingredients
Instructions
- Preheat oven to 325°F (160°C).
- Have ready a pie plate or six 2/3 cup capacity ramekins or custard cups.
- Put butter in the pie plate or ramekins to melt.
- In a medium bowl, whisk together the egg, milk, sugar, and melted butter until blended.
- Stir in the granola cereal.
- Pour the mixture into the prepared containers.
- Bake uncovered for 30 minutes if using a pie plate, or 25 minutes for ramekins, until the pudding is no longer liquid in the center.
- Check by inserting a knife and pushing some pudding aside. Pudding should jiggle slightly when gently shaken.
Tips & Substitutions
For a richer flavor, consider using whole milk instead of low-fat milk. If you don't have granola, you can substitute with stale bread or even oatmeal. For added sweetness, toss in some chopped dried fruit or chocolate chips. If you're looking for a twist, adding a dash of cinnamon or nutmeg can enhance the flavor profile. This recipe is a fantastic way to use up leftover granola.
Serving Suggestions
Serve this mock bread pudding warm, drizzled with a little honey or maple syrup for extra sweetness. It pairs beautifully with fresh fruit or a scoop of vanilla ice cream. For a delightful breakfast or brunch option, consider serving it alongside Mother'S Salad for a balanced meal. You can also dust with powdered sugar for a lovely presentation.
Storage & Reheating
Leftover mock bread pudding can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place in the microwave for about 30 seconds to 1 minute or until warmed through. You can also reheat in the oven at 350°F (175°C) for about 10-15 minutes until heated thoroughly. It can be enjoyed warm or chilled.
Nutrition & Diet Analysis (per serving)
Each serving of Mock Bread Pudding contains roughly 1451 calories, with 8g protein, 67g carbohydrates, and 130g fat. It is an excellent source of dietary fiber (25% of the Daily Value), and a good source of protein and iron. It also contributes 7g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different types of cereal in this recipe?
Absolutely! While granola is a key ingredient, feel free to experiment with other cereals like muesli or even crushed cornflakes. Just ensure the cereal you choose can absorb moisture without turning too soggy, which will help maintain the pudding's texture.
Is it possible to make this dish vegan?
Yes, you can easily make this recipe vegan by substituting the egg with a flaxseed meal (1 Tbsp flaxseed meal mixed with 2.5 Tbsp water), and using plant-based milk like almond or oat milk. Additionally, replace the butter with a vegan butter alternative for a completely plant-based version.
How do I know when the pudding is done baking?
To check if the pudding is set, insert a knife into the center; it should come out clean or with just a few moist crumbs. The pudding should jiggle slightly when gently shaken. If it's still liquid, continue baking and check every few minutes until it's done.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).