Deliciously hearty whole-grain bread and sweet pears in a creamy vanilla cinnamon sauce with a protein punch. All topped with fresh raspberries for a breakfast delight on a Sunday morning – or any day.
Sundays are for sleeping in. For curling up in bed with a good book. For having a leisurely breakfast. All of these happened for me yesterday and the latter resulted in a new recipe. Not only in an effort to make good use of the extra time and to keep things interesting but also to figure out which diet works best for me, I got creative in the kitchen. If you’ve been reading health and fitness magazines, blogs or websites for any time you’ll have come across many different claims. Some say you should load up on carbs at breakfast, others recommend protein for a satisfying meal to keep you going for hours. Not one to judge before I’ve walked in those shoes myself – or should I say: before I’ve eaten a few spoonfuls of this, a few of that 😉 ?! – I decided to go the high[er] protein route yesterday.
It’s been a while since I had sweet bread pudding but for some reason it felt like a Sunday-worthy dish to try. Bread pudding is one of those recipes that seem really involved, maybe even intimidating when they actually just require washing a few more dishes.
In the end, I’ve found it’s highly individual and – at least for me – even depends on the very day. With all that in mind, I’ve been changing up my meals more than I used to before lately. It’s always a game of trial and error – but a delicious fame at that for the most part. This time it was vanilla-licious. And pear-licious because I’ve been on a serious pear kick these past weeks.
Vanilla Pear Protein Bread Pudding
- 1 slice of stale* whole grain bread [preferably with lots of seeds for the extra heartiness], cut into small cubes
- 1/2 of a small pear, chopped
- 1/2 scoop vegan vanilla protein powder [I used SunWarrior Blend]
- 1/4 cup silken tofu
- a scant 1/4 cup almond milk
- 1/2 tbsp maple syrup [optional, depending on how sweet you like it]
- 1/4 tsp cinnamon
- fresh raspberries
- 1. Add the silken tofu, protein powder, almond milk, cinnamon and maple syrup in a bowl. Blend until smooth.
- 2. Combine the bread and pear cubes in a small casserole dish.
- 3. Pour the silken tofu mixture on top and smooth it out making sure to coat all bread pieces.
- 4. Bake in the preheated oven at 320 °F for about 15 minutes.
- 5. Top with fresh raspberries, almond butter or any other toppings your heart desires.
* I left my bread out on the counter overnight to let it get stale. If yours is fresh just toast it and proceed with the recipe.
On a random note it was actually via Katie’s blog that I heard of SunWarrior for one of the first times. So thank you, Katie, not just for hosting our marvelous Monday celebration but inspiring some protein creations [to come], too!
While I’m personally as of yet undecided whether or not high-protein is the way to go for me at breakfast I know Laura and Kierston like themselves some protein-packed meals. I’m also linking up with Healthy Vegan Fridays and Wellness Weekends.
Happiness inducing today: Spotting the blog of a [real life] friend in Bloglovin’s top picks for the week.
Stay in touch!
Your turn: Sundays are for …
Do you have a go-to breakfast that keeps you going for hours or switch it up regularly?
Breakfast in general: sweet or savoury?