Cut the bread into small cubes. Evenly divide the bread cubes between 8 greased heatproof (6 oz.) custard cups. In medium bowl, combine milk, egg beaters,sugar vanilla, and nutmeg. Evenly pour mixture over bread cubes.

Place cups in roasting pan filled with 1 inch deep hot water. Bake at 325 degrees for 35-45 minutes or until set. Let stand for 5 minutes.

In small saucepan, heat syrup and margarine until blended. Stir in fruit, lemon peel, and juice; heat through. Unmold puddings onto serving plates; serve with berry sauce.


This is so fancy yet easy and so delicious. You'll have your friends thinking you are a real chef!

Mr Breakfast would like to thank IMHBMAMA for this recipe.

Overall Average Rating = 4 (out of 5)

Based on 2 votes.

From Marjorie (Team Breakfast Member)

Rating (out of 5):

Reminded me of a French toast casserole my grandma used to make. I used 4 whole beaten eggs instead of egg substitute and butter instead of margarine. I really like your fruity maple syrup. I might make the casserole again. I'll DEFINITELY make the topping again.

Comment submitted: 10/2/2013 (#16691)



From omgawhzz (Team Breakfast Member)

Rating (out of 5):

You can also make this as a casserole. I used a bread loaf pan. Also used 4 real eggs instead of egg substitute and butter instead of margarine. It was great. Right between a baked French toast and a bread pudding. Good sauce too.

Comment submitted: 7/22/2013 (#16193)

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