Protein Bread Pudding
Need a new creative way to enjoy your favorite protein powder? Let me help you hit those macros! Gluten free and dairy free options available.
Ingredients
4 slices of bread (gluten free can be used)
1 cup milk (any lactose free or dairy free milk can be used)
1/4 cup of liquid egg whites (this is about 2 large egg whites, or use 1 egg instead)
1 scoop of your favorite protein powder (both whey and vegan work here)
1 tsp ground cinnamon (optional)
1 tsp vanilla extract (optional, or use flavoring of choice)
Directions
Grease a standard loaf pan with nonstick spray.
Whisk together the eggs and vanilla extract. Then add in the milk, protein powder, and ground cinnamon, and mix until protein powder has been incorporated thoroughly.
Tear the bread into cubes and toss into the bowl of liquid.
Mix together gently so that all the bread is soaked.
Pour the mixture into the greased loaf pan, and allow to sit at room temperature for 30 minutes. Preheat the oven to 350F during this time.
Bake for 20-25 minutes until the center of the bread pudding is set but still soft, and some of the bread begins to golden up.
Let rest for 5 minutes before digging in! My favorite way to enjoy is with powdered sugar or maple syrup.
Notes:
Keep in mind you may need to reduce the liquid for a whey protein powder, as vegan protein powder will soak up more liquid (which is what I used in this recipe). Try to eyeball the milk as best as possible, as the type of bread used will also affect how much liquid is soaked.
This recipe can be prepared a day ahead of time up to step 5. Cover the loaf pan in plastic wrap, and keep in the fridge over night. Let the pan come to room temperature for 30 minutes before baking the next day. (This is my favorite method, it really helps the break soak all the liquid and achieve maximum flavor and texture).
Feel free to add in chocolate chips, raisins, fruits, and try different flavor combos! Note that you may need more or less milk depending on the dryness or wetness of your add-ins.