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 Breakfast Bread PuddingFebruary, 2007 Wheat-free, soy-free, nut-free, dairy-free Serves 4 / Breakfast is often tough for those who can't eat toast or cereal, but this supersimple, one-dish wonder is a crowd pleaser. Ingredient tips: You'll find stevia, a plant-based sweetener, in the supplements section of your natural grocery store. Buckwheat is not wheat at all, but rather a gluten-free relative of rhubarb. Cooking tip: This can be prepared ahead and doubled easily. Freeze leftovers to enjoy later, warmed in a toaster oven. 4 eggs 2 teaspoons ground cinnamon 1/8-1/4 teaspoon powdered stevia (or 1 packet) 1/2 cup milk (soy, cow, or nut milk) 2 tablespoons cream of buckwheat 4 slices sprouted-rice bread (about 7 ounces total) Blueberries and sliced fresh strawberries, or other fruit (optional) Agave nectar or honey (optional) 1. Preheat oven to 350°. In an 8x8-inch or 9x9-inch casserole dish, whisk together eggs, cinnamon, stevia, milk, and buckwheat. Cut each bread slice in half; place in egg mixture and let soak for about 10 minutes. (A couple of layers is fine, as long as the bread gets soaked. If making ahead, cover and refrigerate; remove from refrigerator 20 minutes before cooking.) 2. Bake for 25-30 minutes. Remove from oven and let cool for a few minutes. Top with fresh fruit and agave nectar or honey, if desired. PER SERVING: 214 cal, 30% fat cal, 7g fat, 2g sat fat, 212mg chol, 8g protein, 30g carb, 2g fiber, 208mg sodium |