Serves: 8
Total Calories: 238
1. Arrange bread cubes in 9 x 13-inch baking dish that has been coated with cooking spray.
2. Zest orange and cut in half. Remove segments from one half and chop. Sprinkle over bread, along with almonds.
3. Beat together half and half, eggs, brown sugar, cinnamon and nutmeg. Pour over bread cubes.
4. Cover and refrigerate overnight.
5. Bake at 350° for 50 to 55 minutes until center is set.
6. Combine powdered sugar, butter and juice from the remaining orange half. Stir in orange zest. Drizzle over hot pudding.
This Orange Breakfast Pudding recipe is from the What's For Breakfast Cookbook. Download this Cookbook today.
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