This recipe is a simple way to turn frozen or stale bread (or even fresh bread) into something far more exciting than toast. It combines the classic desserts of bread and butter pudding and summer (berry) pudding, but also simplifies the ingredients and makes the outcome suitable for breakfast. Basically, we're talking bread, milk and berries - but fancied up.
I am still on a massive berry kick, and fresh blackberries worked beautifully in this. However, you don't need fresh berries or even summer weather. I've been enjoying this cold, but the pudding could also be served hot from the oven (or re-heated) to provide a warming start to the day. As the berries are cooked, frozen varieties will work fine too.
I added some custard powder and vanilla to my mix, because I love both ingredients, but they are entirely optional. Similarly, whilst I didn't sweeten this beyond using sweetened milk, you could add sugar or liquid sweetener if you wanted to. With sweetener and a side of ice cream, this could also move from breakfast to dessert without any trouble.
Breakfast bread and berry pudding
A simplified, breakfast-suitable twist on bread and butter pudding and summer pudding
Vegan and low fat; can be gluten free if using gluten free bread
Allow at least 1 hour and up to overnight for soaking time
Author: Bite-sized thoughts
6 slices bread of choice, fresh, stale or frozen
1-1/2 cups berries of choice, fresh or frozen
1/2 cup + 1/2 cup non-dairy milk of choice (I used sweetened hazelnut milk)
1 tbsp custard powder, optional
1 tsp vanilla, optional
Sweetener, optional, to taste
Line a small cake tin (I used a heart tin, but any shape is fine) with non-stick paper. Arrange the bread over the bottom and sides, tearing into smaller pieces to fit the sides and fill all gaps. Arrange the berries evenly over the bread.
Combine 1/2 cup milk with the custard powder and vanilla, if using, and then pour over the bread and berry mix. Allow to stand in the fridge for at least 1 hour but up to 8 hours.
After standing, heat your oven to 175'C (350'F). Add the additional 1/2 cup of milk to the pudding and then bake for approximately 20 minutes, until the bread edges are golden and the berry centre looks set. Allow to cool slightly before serving.
Serve warm or cold. Will keep, covered, in the fridge for up to several days.
What are you enjoying for breakfast this week?