Protein Breadpudding

What is it? Breadpuddings are an awesome high-carb treat. In this article I won’t provide an exact recipe; rather, I want to provide you with the basics of how to make a breadpudding and encourage you to play around with it. A breadpudding TEMPLATE!  You can get very creative with these and you can make them as macro friendly or unfriendly as you want (remember kids, don’t abuse the IIFYM principles).

When to eat? I’d typically recommend it for post-workout, being high-carb and all. If you’re cutting and trying to keep carbs low – this is not an excellent dieting staple haha. Try a protein microwave cake or protein waffles instead.

Preparation time: 10-20 minutes to mix, 20-40 minutes to bake in the oven, 1-2 hours to cool. I recommend you make them early on the day and save them for later on the day, or make it in the eve and save it for the next day in the fridge!

Sliced up protein breadpudding!

INGREDIENTS

There are 3 categories of ingredients to make a succesful breadpudding:

  • First essential; a bread base
  • Second essential: the batter
  • 1 optional; mix-ins and toppings!

Bread base: This can be any type of bread-like substance. Regular bread, various kinds of buns, eggcakes, etc. Just make sure it’s quite voluminous and not too compact. I also recommend going for the wholegrain options to boost up fibre content. There’s a lot of stuff you can try out!

Batter: This basically consists of 1 egg, 1 eggwhite (you can also just use 2 eggs), baking powder and a liquid. The amount of liquid will depend on how much bread you use; about 400-500 ml of liquid should be enough for 300 grams of bread-like substance. What kind of liquid? All kinds of dairy works; milk, yogurt, custard, quark, cottage cheese. Almond milk, chocolate milk etc. all works too. If you use a thicker dairy product, make sure to use a bit of milk to make the batter more liquidy. You don’t want it to be too thick!

Optional Mix-ins and bonuses: You can add sweetener/cinnamon to the batter for a sweeter taste and whey protein to boost up the protein content. In the breadbase you can toss in bits of protein bars, pop tarts, cereals, dark chocolate, fruit, etc. For topping you can have whatever you want. Have fun with the creativty here.

TOOLS

You’ll need a big bowl to create the batter, a mixer to mix things up, a baking tray, a masher (or spoon/fork/whatever will work to!), fattening agent (oil or PAM) and a knife to slice things like fruits up! Also, an oven and a scale can come in handy.

MACROS

The caloric content & macro’s will depend on what you decide to toss in. These are usually high-carb beasts, so incorporate them in your menu strategically. I suggest you use these as an awesome post workout meal.

The entire breadpudding I demonstrate in this recipe ended up at 1770 KCAL / 120 g P / 250 g C / 32 g F – TOTAL. So, a serving size (I consider HALF a serving size) ends up at:

875 KCAL/ 60 g PROTEIN / 125 g CARBS / 16 g FAT

INSTRUCTIONS

  1. Preheat your oven to 160 degrees Celsius.
  2. Grease up your cake tray with oil / PAM so the breadpudding won’t stick to the tray once removed.
  3. Make a bread-base; toss in pieces of bread and cover the bottom of the tray.
  4. Add in other ingredients. Bits of fruit, protein bar, cereal, chocolate, etc.
  5. Mix up your batter using an egg, eggwhite, ~8 grams of baking powder, whey for added protein and liquid (milk/yogurt/etc.). Make sure it’s not too thick.
  6. Toss the batter over the base. Cover it up well.
  7. Mash everything up in the baking tray. Make sure the batter really gets into the breadbase.
  8. Bake for 20-30 minutes at 160 degrees Celsius.
  9. Let it cool before slicing it up into pieces.

PIC-BY-PIC INSTRUCTIONS

Today I’m making an apple-vanilla based protein breadpudding. I got myself some wholegrain “eggcakes” and raisin buns for the beadbase:

Let us preheat the oven at 160 degrees Celsius:

Here’s what I’m using for the batter. Apple-cinnamon flavored quark (250 g), almond milk (200 g), 1 egg, 1 eggwhite and baking powder (8 g). Next to this, I will be adding vanilla flavored whey protein  (60 g) and a flavoring agent (few drops) to the batter. I’m adding slices of apple to the breadbase for an apple-pie effect. Also, I’m adding a protein bar and a poptart to boost up the fun-content of the breadpudding.

So here’s 2 eggcakes and 6 small raisinbuns – they shall be the base!

Fatten up your baking tray. I like to use PAM cooking spray.

For the breadbase: tear up your bread and cover up the bottom. Then FLATTEN IT WELL!

Now, the fun stuff. Again, this is what I’ll be using; 1 strawberry poptart, 1 white chocolate flavored protein bar, 2 apple halves. Yes, obviously cinnamon spam too;

Add them to the breadbase. Look at the colors! They are the colors of future diabetes (I kid, I kid).

Time to make the batter. Recap; I’m using 250 grams of apple-cinnamon flavored quark, 200 g of almond milk (due to it’s low calorie content haha), 1 egg, 1 eggwhite, 60 grams of vanilla whey protein, 5 grams of sweetener, 8 grams of baking powder and a few drops of vanilla aroma. MIX IT UP!

Toss the batter over the bread+funstuff base. Cover it and mash it up! MIX AND MASH WELL! Use whatever tools you have available.

Delightfull mixture.

After everything is combined, you can toss it in the oven. Bake it for 20-40 minutes at 160 degrees Celsius. Check regularly to make sure it doesn’t burn. If it appears to be burning up, decrease temperature a bit. If it’s completely black, start over.

CLEAN UP YOUR STUFF SO IT DOESN’T COME BACK TO HAUNT YOU.

When it’s done, let it sit in the oven a bit longer. Unless it’s already burnt, then you should probably get it out haha.

Afterwards, let it cool outside of the oven for a while. When it’s cooled down and you’re not burning your hands touching the baking tray, it’s time to remove the glorious breadpudding from it’s tray-prison.

Now you can slice and divide! I usually eat 1/2 of the breadpudding on the day of preparation and store 1/4th’s in the freezer for use later in the week, as you can see in the picture at the top of this recipe page.

THE END

Made it in the morning, ate it in the evening as a post workout meal. Added protein fluff and other stuff (fruit loops cereal, half a protein brownie, apple and banana slices) to fit my macros for the day.

Aaand that’s a wrap! Hope you enjoy this recipe – have fun with it! BREADPUDDINGS FTW!

Money shot.

 

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