A variation on a bread pudding. A treat for the sweet tooth that’s both dessert and main dish.
or Canola Oil
, torn, stale
Distilled White Vinegar
or Berries, Figs, Stone Fruit, Apples, Persimmons, Pears
or Creme Fraiche
Preheat the oven to 350 degrees F (180 degrees C).
Chop your favorite seasonal
Fresh Fruits (2 cups)
. Slice some of it and reserve it for the topping.
Distilled White Vinegar (1 Tbsp)
into a measuring cup. Add in
Whole Milk (1 cup)
. Stir and let stand for about 5 minutes. It will thicken slightly and become buttermilk.
Grease two 6-inch ramekins with
Coconut Oil (1 tsp)
Bread (2 cups)
and chopped fruit. Toss.
Vanilla Extract (1 tsp)
. Pour over bread and fruit. Top with sliced fruit. Place ramekins on a baking sheet.
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).
Remove from the oven and let them stand on a cooling rack for 10 to 20 minutes.
Top with desired toppings, such as
Chopped Nuts (to taste)
Plain Yogurt (to taste)
Maple Syrup (1/4 cup)
Nutrition Per Serving
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