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Dehydrated Recipes

Individual Raspberry-Apple Breakfast Puddings | Commercial Dehydrators

Try this as a sweet breakfast treat or as a dessert.

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Machine recommendation
Servings Icon
Serves
Makes 4 servings
Prep time
Prep time
15 minutes
Dehydration time icon
Dehydrating time
Ingredients
  • 4 croissants, cut into 1-inch cubes
  • 1 cup dehydrated raspberries
  • 1/4 cup dehydrated sliced green apples with peels, each cut in half
  • 1 & 2/3 cups milk
  • 1/2 cup maple syrup
  • 2 large eggs
  • 2 tablespoons butter, softened
  • 1 teaspoon vanilla extract
Ingredients
macros
Instructions
  1. Preheat the oven to 350°F. Set four 1&1/2-cup ceramic baking dishes on a cookie sheet.
  2. In a large bowl, combine the croissant cubes and dehydrated raspberries and apples.
  3. In a medium bowl, whisk the milk, 1/4 cup of the maple syrup, the eggs, butter, and vanilla together, then pour over the croissants and raspberries and lightly toss until evenly coated. Divide the mixture evenly between the baking dishes. Drizzle 1 tablespoon maple syrup over the top of each. Bake until the puddings puff up and turn golden brown on top, about 20 minutes.
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Machine recommendation
Servings Icon
Serves
Makes 4 servings
Prep time
Prep time
15 minutes
Dehydration time icon
Dehydrating time
Ingredients
  • 4 croissants, cut into 1-inch cubes
  • 1 cup dehydrated raspberries
  • 1/4 cup dehydrated sliced green apples with peels, each cut in half
  • 1 & 2/3 cups milk
  • 1/2 cup maple syrup
  • 2 large eggs
  • 2 tablespoons butter, softened
  • 1 teaspoon vanilla extract
Ingredients
macros
Instructions
  1. Preheat the oven to 350°F. Set four 1&1/2-cup ceramic baking dishes on a cookie sheet.
  2. In a large bowl, combine the croissant cubes and dehydrated raspberries and apples.
  3. In a medium bowl, whisk the milk, 1/4 cup of the maple syrup, the eggs, butter, and vanilla together, then pour over the croissants and raspberries and lightly toss until evenly coated. Divide the mixture evenly between the baking dishes. Drizzle 1 tablespoon maple syrup over the top of each. Bake until the puddings puff up and turn golden brown on top, about 20 minutes.
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Author Details

Kate.J

Kate spends her days doing life as a mother of two young boys, tending to chickens, ducks, working on her organic vegi garden and developing organic recipes that she shares with her friends via instagram. Researching and documenting comes naturally to Kate as she has a flare for design and photography.

https://www.instagram.com/katejoncheff/