Breakfast Bread Pudding
February, 2007

Wheat-free, soy-free, nut-free, dairy-free
Serves 4 / Breakfast is often tough for those who can't eat toast or cereal, but this supersimple, one-dish wonder is a crowd pleaser. Ingredient tips: You'll find stevia, a plant-based sweetener, in the supplements section of your natural grocery store. Buckwheat is not wheat at all, but rather a gluten-free relative of rhubarb. Cooking tip: This can be prepared ahead and doubled easily. Freeze leftovers to enjoy later, warmed in a toaster oven.

4 eggs
2 teaspoons ground cinnamon
1/8-1/4 teaspoon powdered stevia (or 1 packet)
1/2 cup milk (soy, cow, or nut milk)
2 tablespoons cream of buckwheat
4 slices sprouted-rice bread (about 7 ounces total)
Blueberries and sliced fresh strawberries, or other fruit (optional)
Agave nectar or honey (optional)

1. Preheat oven to 350°. In an 8x8-inch or 9x9-inch casserole dish, whisk together eggs, cinnamon, stevia, milk, and buckwheat. Cut each bread slice in half; place in egg mixture and let soak for about 10 minutes. (A couple of layers is fine, as long as the bread gets soaked. If making ahead, cover and refrigerate; remove from refrigerator 20 minutes before cooking.)
2. Bake for 25-30 minutes. Remove from oven and let cool for a few minutes. Top with fresh fruit and agave nectar or honey, if desired.

PER SERVING: 214 cal, 30% fat cal, 7g fat, 2g sat fat, 212mg chol, 8g protein, 30g carb, 2g fiber, 208mg sodium