ALLMAX-I-MUM Protein Bread Pudding

Dispel those negative rumors that healthy food must taste like cardboard! ALLMAX-I-UM Protein Bread Pudding

This bread pudding can be eaten cold, but is best served warm as a dessert with either custard or whipped cream. Just slice it like regular bread and it’s great as either a pre- or post-workout snack or try it for breakfast! I’ve created two versions here with different flavors to tempt your tastebuds.

ALLMAX-I-MUM Pumpkin Spice Protein Bread Pudding

Ingredients

  • 1 small, square, disposable foil baking tray
  • 4 slices thick, whole grain or multigrain bread
  • 3 to 4 lg tbsp apple butter
  • 2 scoops ALLMAX ALLWhey Butterscotch Maple Fudge Protein Powder
  • 1 whole egg
  • 1 egg white
  • 2 lg tbsp real pumpkin pie filling (optional)
  • 2-3 cups unsweetened vanilla almond milk
  • ¼ tsp cinnamon
  • Pinch allspice
  • Pinch nutmeg

Preparation

Heat oven to 300°F. Take the thickly sliced bread and spread with apple butter, then cut into chunks and toss into the foil baking tray. In a blender mix the remaining ingredients, pour over the bread chunks and allow to sit so the flavors are absorbed before baking – approximately 1 hour or longer for a deeper, richer taste. Bake for forty minutes or until a skewer comes out clean. Enjoy.

ALLMAX-I-MUM Chocolate Peanut Banana Bread Pudding

Ingredients

  • 1 small, square, disposable foil baking tray
  • 4 slices thick, whole grain or multigrain bread
  • 3 to 4 lg tbsp natural crunchy peanut butter
  • 2 scoops ALLMAX ISOFLEX Chocolate Peanut Butter Protein Powder
  • 1 whole egg
  • 1 egg white
  • 1 large or 2 small ripe bananas
  • 2-3 cups unsweetened chocolate almond milk
  • President’s Choice chocolate, vanilla sugar seasoning

Preparation

Heat oven to 300°F. Take the thickly sliced bread and spread with peanut butter, then cut into chunks and toss into the foil baking tray. In a blender mix the remaining ingredients (except PC seasoning), pour over the bread chunks and allow to sit so the flavors are absorbed before baking – approximately 1 hour or longer for a deeper, richer taste. Top with PC chocolate vanilla, sugar seasoning. Bake for 40 minutes or until a skewer comes out clean. Enjoy. At this time of year, I make one of these bread puddings for the family or just for myself. They’re healthy, easy and handy to have around the house when that sweet hunger moment takes over.

Quick tip: If using canned pumpkin, you can portion the leftovers up and label and freeze for a later date, as it saves well this way.

Sharon Mould

ALLMAX's only Bodybuilder Chick! Pro-IDFA & Fame Bodybuilder, Certified Chef, RMT, D.Ac, CPT, NWS.

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