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Most weekday mornings my breakfast I have yogurt and a cup of coffee but this week, on a glorious and crisp morning, I treated myself to a lovely breakfast of tater tots, ham and egg cups, and a seasonal fruit bread pudding along with my new International Delight Simply Pure Coffee Creamer. I think I am going to have to do this more often. The backyard to myself with a lovely breakfast…gooooood morning! Most mornings I get up at 5:15am to get my son to school on time. When I get home I make my pot of coffee, fire up the computer, add some International Delight Simply Pure Coffee Creamer (I chose caramel flavor this time), and start my day. Looking out the window of my office I couldn’t help but notice how gorgeous it was outside. I decided I needed to celebrate this beautiful morning and make a fine breakfast. I found tater tots in the freezer…yum…ham and eggs, and a whole bunch of fresh fruit I bought the day before. I could very easily have had a big bowl of fruit but this was too pretty a day for a bowl of fruit. I needed something bigger, bolder, creamier, and a tad bit richer. I needed bread pudding! Oh how I love bread pudding. I had the most fantastic piece of bread pudding I’ve ever had at Madewood Plantation and they were nice enough to share the recipe with me so I thought I would just adapt that one since I know it’s a great recipe.
I am actually going to share two recipes with you today. Seasonal fruit bread pudding and baked ham and egg cups. Both are very easy and make fora great breakfast along side a big cup of coffee and yummy creamer.
I really wish I had videotaped this because the creamer was swirling so beautifully all on its own. It was so pretty…like little waves in my coffee cup.
This is a darn good breakfast right here!
Rich, and gooey with local fresh fruit…so good!
- 1 loaf Hawaiian bread or one package Original Hawaiian rolls
- 3 eggs
- 2 cups of milk
- ½ cup of sugar
- ½ cup raspberries
- ½ cup blueberries
- ½ cup blackberries
- ½ cup sliced strawberries
- ¼ raisins or dried cranberries *optional
- 1 tbsp nutmeg (I used 1.5 freshly grated nutmeg nuts)
- 1 tbsp pumpkin pie spice
- 1 tsp vanilla extract
- ¼ cup butter, melted
- Tear and separate bread into pieces and toast in oven safe baking dish at 325 for about 10 minutes or until just golden.
- Lightly scramble the eggs and set aside.
- Place toasted bread pieces in a large mixing bowl and pour in the milk. Make sure the bread is thoroughly soaked.
- Add eggs, sugar, fruit, nutmeg, and vanilla.
- Once well incorporated add melted butter.
- Pour mixture into a greased casserole dish.
- Bake at 375 for about 40 minutes or until set. Stick knife in the center of bread pudding, if it comes out clean, it’s done.
These baked ham and egg cups are a fun little breakfast I make my kids sometimes. My little one thinks it’s “fancy”.
- 2 slices of ham, preferably round
- 1 egg, scrambled
- 2 tbsp whole milk or cream
- Pinch of salt, pepper, cayenne, garlic powder, and paprika
- Place ham in muffin tin so it forms a cup.
- Scramble eggs, milk, and spices in a small bowl and carefully pour into ham cups.
- Bake at 350 for 15 minutes.
- Serves 2.
I was so fortunate to find all three flavors at my local Walmart.
I think I will try vanilla next…
I hope you enjoyed my