Healthy Honey Chia Seed Bread Pudding Recipe
35 minutes
1137 reads
About Healthy Honey Chia Seed Bread Pudding Recipe
This Honey Chia Seed Bread Pudding recipe is a comforting twist on a classic, reminiscent of my grandmother's delicious home cooking. It's simple to make, yet bursting with flavor, guaranteed to have everyone asking for seconds!I've updated this family favorite with a healthier spin, incorporating nutritious chia seeds and substituting honey for sugar. The result is a delightful and wholesome dessert perfect for breakfast or a sweet treat.Prepare to be transported back to simpler times with this easy-to-follow recipe – a delicious balance of nostalgia and modern health consciousness.
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Recipe Time & More
Prep20 minutes
Cook15 minutes
Total35 minutes
Ingredients
For the Bread Pudding
- 2 Large Eggs
- 4 slices Sandwich Bread
- 3/4 cup Milk whole milk recommended for richer flavor
- 2 tsp Chia Seeds
- 3 tsp Honey
- 2-3 drops Vanilla Extract
- 1/4 cup Nuts optional; walnuts, chopped, or almonds work well. muesli can also be used., pecans
For Garnishing
- 1 tbsp Honey
- 1 tbsp Nuts Or Muesli chopped
- 1 tbsp Butter for greasing the pan
Instructions
Prepare the Bread
- Cut off the crusts of the sandwich bread and tear or crumble the bread into small pieces. Transfer to a mixing bowl.
Soak the Bread
- Add warm milk and chia seeds to the crumbled bread. Mix well and let it soak for 15-20 minutes to allow the bread to absorb the liquid.
Prepare the Egg Mixture
- In a separate bowl, whisk together the eggs, honey, and vanilla extract until lightly combined.
Combine and Pour
- Pour the egg mixture over the soaked bread. Gently stir until everything is evenly moistened. Do not overmix.
Prepare for Cooking
- Lightly grease a small oven-safe cake tin or ramekin with butter. Pour the bread pudding mixture into the prepared tin.
Pressure Cooker Method
- Add 2 1/2 cups of water to your pressure cooker. Place a small heat-resistant stand inside the cooker (to elevate the tin above the water). Carefully place the cake tin onto the stand. Cover the pressure cooker, but do NOT use the whistle/weight. Cook on medium heat for 15 minutes.
Rest and Serve
- Remove the pressure cooker from the heat and let it sit for 10 minutes to allow the pressure to release naturally. Carefully open the lid and remove the cake tin. Let it cool slightly before cutting.
Garnish and Enjoy
- Cut the bread pudding into small pieces. Drizzle with honey and sprinkle with chopped nuts or muesli for added crunch. Serve warm.
Recipe Notes
Expert Tips for the Perfect Bread Pudding
- For a richer flavor, use whole milk instead of skim milk.
- Don't overmix the bread pudding batter; some slightly dry bread pieces add texture.
- If you don't have a pressure cooker, you can bake the pudding in a preheated oven at 350°F (175°C) for 30-40 minutes, or until a toothpick inserted into the center comes out clean.
- Experiment with different types of nuts and spices – cinnamon, nutmeg, or cardamom would all complement the honey and chia seeds beautifully.
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Recipe Nutrition
Calories: 202kcalCarbohydrates: 23gProtein: 8gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.02gCholesterol: 87mgSodium: 169mgPotassium: 185mgFiber: 2gSugar: 9gVitamin A: 195IUVitamin C: 0.1mgCalcium: 140mgIron: 2mg
Sweta Biswal
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5 Comments
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This looks incredible! I need to try it.
Absolutely mouthwatering! Thanks for sharing.
Looks yummy 🙂
Looks so good! Can’t wait to try it.
Absolutely mouthwatering! Thanks for sharing.