Recipe Image

Servings:

Bread Pudding with Seasonal Fruit

A variation on a bread pudding. A treat for the sweet tooth that’s both dessert and main dish.

Total Time

1hr

4.5

2 Ratings

Author: De Ma Cuisine

Servings:

Ingredients

•

1 tsp

Coconut Oil

or Canola Oil

•

2 cups

Bread , torn, stale

•

Eggland's Best Classic Eggs

•

1 Tbsp

Distilled White Vinegar

•

1 cup

Whole Milk

•

4 Tbsp

Maple Syrup

•

1 tsp

Vanilla Extract

•

2 cups

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

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.

Pour 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) . Add Bread (2 cups) and chopped fruit. Toss.

Whisk together Eggland's Best Classic Eggs (3) and 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) , and Maple Syrup (4 Tbsp) . Enjoy!

Nutrition Per Serving

CALORIES

546

FAT

15.9 g

PROTEIN

18.0 g

CARBS

81.2 g