Wild Blueberry Breakfast Pudding |
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Prep Time: 25 Minutes Cook Time: 60 Minutes |
Ready In: 85 Minutes Servings: 8 |
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Whole-grain bread pudding with blueberries, maple syrup, cinnamon, and sausage is sure to be a new weekend family favorite. Ingredients:
1 (8 ounce) package al fresco® all natural wild blueberry breakfast chicken sausage, 1/2-inch pieces |
8 slices day-old, whole-grain bread |
6 ounces fat-free cream cheese |
2 cups fresh blueberries |
1 cup egg substitute |
1 teaspoon cinnamon |
2 cups skim milk |
1/2 cup vermont maple syrup |
Directions:
1. Preheat oven to 350 degrees F.
2. Spread cream cheese on bread and cube bread.
3. Place the cubes in a 13 x 9 baking pan, sprayed with cooking oil.
4. Sprinkle with cinnamon, top with 1- 1/2 cups of blueberries
5. Slice blueberry sausage into 1/2 pieces and place on top of mixture in baking pan.
6. Beat egg substitute, maple syrup and milk together. Carefully pour over mixture in baking pan.
7. Bake in oven for 50-60 minutes.
8. Top with remaining blueberries before serving.
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