Bread Pudding Déjà Vu

Layered Cinnamon Bread Pudding, Greek Yogurt, and Caramelized Fruit Breakfast Parfait

30 minutes
Serves 4
BreakfastAmerican
Herb's take

Inspired by classic American diners and a dash of French flair, this breakfast parfait reinvents leftover cinnamon bread pudding as the star of a visually stunning, texturally playful morning treat. You'll pick up the art of quick fruit compote and learn why parfaits are more than just pretty faces: they're a playground for contrast.

Ingredients

Yield
4

Instructions

  1. 01
    In a medium skillet over medium heat, melt the unsalted butter.
  2. 02
    Add the brown sugar and stir until it dissolves and the mixture is bubbling, about 1 minute.
  3. 03
    Add the diced apples, toss to coat, and cook for 3–4 minutes until beginning to soften.
  4. 04
    Add the blueberries and ground cinnamon. Continue cooking for 3–4 minutes, stirring occasionally, until the fruit is tender and juices are syrupy.
  5. 05
    Remove from heat, then stir in the vanilla extract and lemon juice. Set aside to cool to room temperature.
  6. 06
    While the compote cools, taste the Greek yogurt. If it's too tart for breakfast bliss, stir in the honey until smooth.
  7. 07
    Crumble the cinnamon bread pudding into bite-sized pieces.
  8. 08
    To assemble, spoon a layer of crumbled cinnamon bread pudding into the bottoms of four parfait glasses or jars.
  9. 09
    Top each with a generous dollop of sweetened Greek yogurt, then a layer of cooled fruit compote.
  10. 10
    Repeat layering until all components are used, finishing with a few pieces of bread pudding and a drizzle of compote on top for drama.
  11. 11
    Serve immediately for maximum textural contrast, or chill up to 2 hours if you prefer a softer, melded parfait.

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