Bread Pudding with Seasonal Fruit

Ingredients

Servings

2 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

5 mL

Coconut Oil

or Canola Oil

480 mL

Bread , torn, stale

3

Eggs

15 mL

Distilled White Vinegar

240 mL

Whole Milk

60 mL

Maple Syrup

5 mL

Vanilla Extract

350 g

Fresh Fruits , ripe

or Berries, Figs, Stone Fruit, Apples, Persimmons, Pears

to taste

Chopped Nuts

(optional)

to taste

Plain Yogurt

or Creme Fraiche

(optional)

Cooking Instructions

HIDE IMAGES

Step 1

Preheat the oven to 350 degrees F (180 degrees C).

Step 2

Chop your favorite seasonal Fresh Fruits (350 g) . Slice some of it and reserve it for the topping.

Step 3

Pour Distilled White Vinegar (15 mL) into a measuring cup. Add in Whole Milk (240 mL) . Stir and let stand for about 5 minutes. It will thicken slightly and become buttermilk.

Step 4

Grease two 6-inch ramekins with Coconut Oil (5 mL) . Add Bread (480 mL) and chopped fruit. Toss.

Step 5

Whisk together Eggs (3) and Vanilla Extract (5 mL) . Pour over bread and fruit. Top with sliced fruit. Place ramekins on a baking sheet.

Step 6

Bake for 40 to 50 minutes, or until eggs are mostly set and have come to an internal temperature of at least 160 degrees F (72 degrees C).

Step 7

Remove from the oven and let them stand on a cooling rack for 10 to 20 minutes.

Step 8

Top with desired toppings, such as Chopped Nuts (to taste) , Plain Yogurt (to taste) , and Maple Syrup (60 mL) . Enjoy!