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Gluten-Free Mini Cinnamon Bread Puddings

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Maya Adam, Level 7
Maya Adam
Need something simple and fast for breakfast? This change of pace breakfast is perfect to serve to your children if they have gotten tired of the same old morning staples. Maya Adam shares these tasty individually sized cinnamon and vanilla bread puddings in this Grokker Premium video.

Cooking Recipe

3-4 slices of bread (I use gluten free homemade bread but it can be any store-bought bread as well)
unsalted butter
3 eggs
1/3 cup milk
1 tsp vanilla essence (extract)
2 tbsp sugar
2-3 shakes of ground cinnamon

Make Sure You Have: A stove-top egg-poacher or simple covered pot with water at the bottom and six non-stick cups sitting over top to allow steaming will work

1. Preheat your egg poacher by pouring water in and letting it steam.

2.Cut your bread into 3 thick slices. Butter your bread and cut each of the slice into quarters.

3. Crack 3 eggs into a mixing bowl, add in milk, sugar, and vanilla extract. Whisk it together and you have the pudding part done.

4. Take a little bit of the butter and place them in the egg poacher. Wait until the butter is melted to the bottom of the egg poacher.

5. Take 2 squares of bread and place them into the cups of the egg-poacher. Pour the pudding mix into the cups until they are filled.

6. Cover and allow the steam to cook the egg for 5-7 minutes. In cup mix cinnamon and sugar to dust on top of the bread puddings.

7. Once they have risen, take your tongs and flip each cups onto a plate, dust them with the cinnamon sugar mixture and you're ready to serve!


Cinnamon Bread Puddings
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