This is a recipe I got from the King Arthur Flour website. It’s kind of brilliant, in that it’s so simple and easy.
I ate it for lunch.
It’s a pretty standard bread pudding, with fruit added, but the brilliance lies in a) the portion size, and b) the use of the microwave. Bread pudding (or lunch, depending on your inclinations) in 5 minutes flat.
I’m not going to re-type the recipe; you can go to the KA site to read it. But I will point out my tweaks: instead of a 1/2 inch slice of sandwich bread, I used a roll that I pulled out of the freezer and nuked for 30 seconds to that it. Then I split it open, and treated it just like the bread slice called for in the recipe. Also, instead of milk I used fat-free half-and-half, and instead of a real egg I used 1/4 cup of eggbeater.
Finally, I would definitely recommend mixing it up, then letting it rest for 15 minutes or so before you nuke it. That way the bread has time to soak up the egg mixture, and you get a creamier, more homogeneous final product.
It was delicious and satisfying, and while it obviously had some sugar, it also had some whole-grain, protein, and fruit.
Sounds like lunch to me! (or breakfast, or dessert, or elevenses, or midnight snack . . .)
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