Name: Apple Crunch Bread Pudding and Orange Sunrise Sparkler
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 1 cup flake cereal such as Total; ½ cup sliced almonds; 3 tablespoon brown sugar; 2 eggs (lightly beaten); ½ cup milk; ½ cup Greek yogurt; ¼ cup honey; ¼ cup granulated sugar; 1 tablespoon vanilla extract; 1 teaspoon ground cinnamon; Pinch of salt; 1 loaf raisin challah (cut into ½-inch cubes (about 6 cups)); 2 firm apples (peeled and diced); 1½ cup orange juice; ½ cup pomegranate juice; 1 bottle sparkling water; 1 orange (sliced)

Apple Crunch Bread Pudding and Orange Sunrise Sparkler

This is a great breakfast for Thanksgiving morning. Assemble bread pudding mixture the night before, then refrigerate. Top it the next morning and bake!

This is a great breakfast for Thanksgiving morning or the after Thanksgiving day brunch.

Assemble bread pudding mixture the night before, then refrigerate. Top it the next morning and bake!

Serve with my orange juice sparkler.

Apple Crunch Bread Pudding and Orange Sunrise Sparkler

This is a great breakfast for Thanksgiving morning. Assemble bread pudding mixture the night before, then refrigerate. Top it the next morning and bake!

Prep Time 15

Cook Time 45

Total Time 1

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Servings

Ingredients

1 cup flake cereal such as Total
½ cup sliced almonds
3 tablespoon brown sugar
2 eggs lightly beaten
½ cup milk
½ cup Greek yogurt
¼ cup honey
¼ cup granulated sugar
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
Pinch of salt
1 loaf raisin challah cut into ½-inch cubes (about 6 cups)
2 firm apples peeled and diced
1½ cup orange juice
½ cup pomegranate juice
1 bottle sparkling water
1 orange sliced

Instructions

Bread Pudding:
Preheat oven to 375°F. Grease an 8-cup loaf pan.
In a small bowl, combine cereal, almonds, and brown sugar; set aside.
In a medium bowl, combine eggs, milk, yogurt, honey, sugar, vanilla, cinnamon, and salt; whisk until smooth.
In a large bowl, stir together cubed bread and apples. Pour egg mixture over bread mixture and stir until all cubes are moistened. Transfer to greased loaf pan and let sit 30 minutes or overnight in the refrigerator.
Just before baking, sprinkle evenly with cereal topping. Cover with aluminum foil and bake at 375°F for 35 minutes. Uncover and bake 5 to 10 minutes, or until golden brown on top.
Drink:
Combine orange and pomegranate juice in a pitcher.
Fill juice glasses halfway with juice, top with sparkling water, and garnish with a slice of orange.