Breakfast Berry Bread Bu.. Errr Pudding |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Fresh berries and a double shot of vanilla add an elegant and impressive boost to a simple but rich bread pudding. This isn't overly sweet, though, so it's great for breakfast. Ingredients:
1/2lb bread cubes(i used a breakfast toasting oatmeal bread, but you can use a sweeter bread, or a rustic baguette, and day old is fine, even preferred |
2 cups heavy cream |
1 cup honey, divided |
1-2 eggs(i say 1-2 because i intended to use one. i don't like bread pudding overly eggy...however, when i cracked it, it was a double yoker(you never can be sure!), so, i will leave this to your choice...1 or 2 should work) |
1t vanilla extract, divided |
2 1/2 cups fresh mixed berries ie strawberries, blueberries, blackberries, raspberries, etc) |
juice from 2 lemons |
3t butter, melted |
1/2 cup slivered almonds or pecan pieces |
raw, brown or vanilla sugar(vanilla extract and vanilla sugar) |
Directions:
1. In large glass bowl, combine cream, 1/2 cup honey, egg(s) and 1 1/2t vanilla and mix well.
2. Add bread cubes and toss to combine and soak the bread. Set aside.
3. Meanwhile, in small sauce pan, heat berries, 1/2 cup honey, lemon juice and 1 1/2t vanilla over medium heat.
4. Stir and mash berries, often, to break them up and render their juices.
5. Bring to a boil and continue to heat to thicken slightly and make sure the berries are all opened. Turn off heat and let cool slightly.
6. Spread half of the bread mixture on bottom of 9X13 pan(or, you can use souffle pans or even individual ramekins), add half of the fruit mixture and sprinkle with a bit of raw sugar and nuts
7. Repeat with another layer of each.
8. Bake at 350 for about 45-55 minutes, or until bubbly and done through.
9. Serve warm
10. * I used slivered almonds in this because I had them, but they aren't our favorite.... they were good, but I would use pecans next time :)
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