Bread and Berry Pudding
This Bread and Berry Pudding is not only the perfect way to use leftover slices of bread, but it is also an easy and quick dessert to whip up. There is vanilla custard on the inside, berries in between, and a golden crunchy top. It is irresistable and delicious and the only question is whether you serve it with maple syrup, ice cream, or both.
Can I make this ahead of time?
Yes, you can! Prepare everything, including the custard mixture. However, do not pour the mixture over the bread as it will absorb it and may become dry over time. Simply prepare steps 1-3 and then follow steps 4 onwards once your guests arrive.
Can I use frozen berries?
Yes, you can! You’ll find most of the ingredients are in your pantry and fridge so substituting is easy.
Can I serve it in the summer?
Yes, you can! Serve it at room temperature and add a scoop of ice cream. Everyone will love it.
What if the bread is not all soaked and sitting in the custard mixture?
Remember when pouring it over the bread, make sure all the bread corners are coated in the milk mixture which helps keep it moist. If you have used a tray that is bigger then add an extra half cup of milk.
Follow these easy steps
Step 1: Prepare the bread by cutting on the diagonal and arranging in a fan pattern. Combine the custard ingredients.
Step 2: assemble and ready to bake:
Bread and Berry Pudding
Prep Time 15 minutes
Cooking Time 30 minutes
1x Gluten Free Traditional White Loaf
125g strawberries, sliced in quarters
3 cups whole milk of choice (dairy-free option)
2 tablespoons salted butter + 1 teaspoon for greasing the tray (dairy-free option)
2 teaspoons vanilla extract
5 eggs, whisked
4 tablespoons sugar (coconut, raw, white, or monk fruit)
¼ cup slivered almonds
1. Add to a saucepan the milk, butter, vanilla, and sugar. Warm over low heat or until the butter melts. Turn off the heat and allow it to cool for 10 minutes.
2. In the meantime, preheat the oven to 180°C fan forced / 200°C conventional oven / 400°F and prepare the baking tray and bread. Butter the baking tray (approximately 20 x 25cm in size) with a teaspoon of butter. Prepare the bread by slicing each slice on the diagonal and placing them in the baking tray in a fan pattern.
3. Scatter the blueberries and strawberries over the bread and tuck half in between.
4. Add the whisked eggs to the milk mixture. Whisk until well combined and pour over the bread evenly. Allow the bread to soak up the egg mixture for 10 minutes at room temperature and then place into the oven. Bake for 15 minutes.
5. Sprinkle slivered almonds over pudding and bake for a further 15 minutes or until custard is set but still has a slight wobble in the center. Once baked allow to cool for 10 minutes.
6. Optional to dust with icing sugar and serve with maple syrup and ice cream.