Bread Pudding with Forest Fruit

When we eat soup, I always serve bread with it, but we always have a lot of left overs. In my youth we had a goat who loved the bread we didn't eat, but the goat is long gone and since we live in a city now, we are glad we have enough garden for ourselves to sit outside. Keeping a goat to eat our left overs isn't an option anymore. So I had to find another solution for the bread residues. Breadpudding!

Here's a simple recipe, so you have your pudding in the oven within ten minutes!

What you need:
* 500 grams of white bread (if I don't have enough I top it up with ready made cake, but that makes the end result only better)
* 1/2 liter of half and half milk
* 3 mixed eggs
* 2 teaspoons of vanille essence
* 200 grams of sugar
* 500 grams of red fruit (strawberries, raspberries, blackberries, blueberries, redberries etc)

What to do:
* preheat oven at 180 degrees Celsius
* heat the milk until almost boiling
* cut the bread (and cake) in pieces
* pour milk over the bread
* mix eggs, sugar and vanille
* mix with bread and milk
* spread the fruit over the bottom of an baking dish
* pour milk/bread mix over the fruit
* put in the oven for forty minutes



My Polish Star was featured twice last week, by The Cottage Market and by Creative Jewish Mom


Thanks, Andrea and Sara!


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