Cinnamon Swirl Bread Pudding- A decadent, easy-to-make breakfast!
Bread pudding is usually my go-to breakfast when I have left over bread. It's super easy-to-make, and you can add to it, any of your favourite fillings and toppings. You can even make a savoury version to this one!
See below for the brwad budding and berry compote recipes.
For The Bread Pudding
4 Cups Chopped Sourdough Muesli Bread- I used https://pechepatisserie.com/
1/4 Cup Slivered Almonds
1/2 tsp Cinnamon
2 Ripe Bananas, mashed
1/4 Cup Full Fat Coconut Milk-
1 Tbl Peanut butter- refined sugar and oil free.
Preheat oven to 350° F
Add all ingredients to a mixing bowl, and fold to combine.
Scoop into baking dishes, and sprinkle the tops with extra slivered almonds and cinnamon.
Pop in the oven and bake for 15 to 20 minutes.
Serve warm, topped with peanut butter and orange-berry compote.
For The Orange- Berry Compote
1 Cup Frozen Mixed Berries
Juice from 1/2 of an Orange
2 tsp Maple Syrup
Add all of the ingredients to a small pot and cook on medium low heat for approximately 10 minutes, (cover for half of the cooking time). Remove from heat and serve drizzled onto of the warm bread pudding.