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Apple 'N Maple Breakfast Bread Pudding

  • Cooking time45 min
  • Prep time5 min
  • ServingsPortions 2
recipe image Apple 'N Maple Breakfast Bread Pudding


  • 4 tsp (20 mL) Becel® Buttery Taste margarine
  • 2 Granny Smith apple, peeled, cored and achopped
  • 1/4 cup fat free cholesterol free egg substitute mix
  • 1/2 cup (125 mL) 1% milk
  • 2 tbsp (30 mL) pure maple syrup or pancake syrup
  • 1/2 tsp (2 mL) vanilla extract
  • 1/4 tsp (1 mL) ground cinnamon
  • 2 slices multi-grain bread
Energy (kcal)361 kcal
Energy (kJ)1511 kJ
Protein (g)15.9 g
Carbohydrate incl. fibre (g)45.2 g
Carbohydrate excl. fibre (g)38.3 g
Sugar (g)24.7 g
Fibre (g)6.8 g
Fat (g)13.6 g
Saturated fat (g)3.5 g
Unsaturated fat (g)8.8 g
Monounsaturated fat (g)5.3 g
Polyunsaturated fat (g)3.5 g
Trans fat (g)1.4 g
Cholesterol (mg)90 mg
Sodium (mg)301 mg
Salt (g)0.75 g
Vitamin A (IU)701 IU
Vitamin C (mg)7.1 mg
Calcium (mg)173 mg
Iron (mg)1.72 mg
Potassium (mg)451 mg


  1. Preheat oven to 350° (180 C). Coat 1-quart (1 L) casserole dish with 1 Tbsp. (15 mL) Becel® Buttery Taste margarine; set aside.
  2. Melt remaining 1 tsp. (5 mL) margarine in large nonstick skillet over medium-high heat and cook apples, stirring occasionally, 5 minutes or until golden.
  3. Meanwhile, whisk egg substitute with milk, maple syrup, vanilla and cinnamon; set aside.
  4. Toss cooked apples with bread in medium bowl. Pour egg mixture over bread; toss to coat. Turn into prepared pan. Bake covered 35 minutes. Remove cover and bake an additional 5 minutes or until golden. Sprinkle, if desired, with confectioners sugar.
*Becel® Gold in Quebec.