I’ve been a morning person my entire life to the point where I would actually ask my mom if I could go to bed early when I was a kid. To this day, that special window from 5:00am-6:30am is my favorite. I often joke that my own personal superpowers come alive between the hours of 5:00am-10:00am and after that, my superpowers slowly start to deteriorate (if I attempt to write an article after 6:00pm I’m just asking for trouble).
There are times I get a little embarrassed about my morning person-ism. New Year’s is always a bit of a struggle and to Evan’s disappointment, late night movies are practically just naptime.
While I do tend to be more productive in the mornings, I’m also making a conscious effort to be kinder to myself this year. That’s why I’m using my favorite time of the day to go for early morning walks and to enjoy a special breakfast in my sunny kitchen. So far, it’s been setting such a positive tone for the rest of the day that I even have the brainpower to happily respond to emails later than usual.
So, for our fellow-morning people that would love something special for breakfast, for the many wonderful night-owls of the world that want something quick, and for all those individuals in-between, here’s a recipe just for you.
Make-Ahead Breakfast Bread Pudding
Bake a batch of this recipe at the beginning of the week and then store the ramekins in your fridge, covered with plastic wrap. Simply warm a serving in the microwave for about 2 minutes each morning for a wholesome breakfast at your fingertips. You can also opt to bake each one individually in the morning for about 25-30 minutes while you’re getting ready for the day.
4 cups day old crusty whole wheat bread - cut into 1" cubes
1 Fuji or Gala apple, diced
1 cup milk or milk alternative
1/2 cup unsweetened applesauce
1/3 cup soaked pureed dates*
1/2 Tablespoon cinnamon
1/2 teaspoon nutmeg
1 tablespoon ground flax seeds
1 teaspoon vanilla extract
1/3 cup raisins or nuts, optional
* Add 12 chopped dates chopped to boiling water. Reduce the water to simmer. Cover and cook for 20 minutes. Puree in a food processor or blender.
1. Preheat oven to 350. Lightly grease four 4" ramekins.
2. In a large bowl thoroughly whisk eggs with dates, and applesauce. Add spices, ground flax, and vanilla. Gently whisk in milk.
3. Fold into egg mixture the cubed bread, apples, and nuts/raisins (if using).
4. Let sit for about 30 minutes to allow bread to begin soaking up egg mixture.
5. Re-stir and divide among ramekins.
6. Bake for about 25-30 minutes until the top is golden and the pudding is set.