Since the kiddos claimed to love yesterday’s french toast lunch, I decided to do another sweet, eggy bread type of thing for the glorious, end of the week, Friday lunch. I don’t know why it didn’t occur to me until yesterday that bread pudding could be a super yummy, kind of sweet, yet still reasonably healthy lunch. For this bread pudding I used a mini loaf pan and stuffed it full of cubed whole wheat bread and frozen wild blueberries, which are nice and small. I used one stale whole wheat sesame bum (had to get rid of it—who has one hamburger bun laying around for a week?) and one slice of seeded whole grain bread. Then I whisked up two eggs, a little almond milk, a little maple syrup, some vanilla extract and cinnamon. I didn’t really measure anything, because I figured it’s impossible to mess up bread pudding. I poured the eggy mix into the little loaf pan, smushed everything down, sprinkled some turbinado sugar on top and popped it into a 375˚F oven. It took about 30 minutes to puff up and cook all the way through. Once the pudding was cool, I pried it out of the pan and sliced it into 7 slices—3 for each lunch box and 1 tester for the kiddos to approve. They gave it a thumbs up. I also had some leftover watermelon raspberry soup from last night’s dinner (we’re fancy around here) which I poured over a little container of plain yogurt. Some apple slice sunflower seed butter sandwiches, edamame, and a marshmallow complete the lunch. Mmm, Happy Friday!