The berries pop in the mouth and release a tarty juice that gives a great contrast. You can use other fruits such as banana, mango, figs.
Course: Breakfast, Sweet
Cuisine: Vegetarian
Diet: Vegetarian
Keyword: Bread, Dairy-Free, Vegetarian
Servings: 2
Author: Shelly
Ingredients
Coconut oil for greasing the baking dish
3eggs
¼cuptangerine or orange juice - or nut milk
1tablespoonmaple syrup
2teaspoonsvanilla extract
A pinch of salt
A pinch of ground cardamon - optional
3 - 4slicesChallah or brioche, diced roughly
¼cupmixed berries* or one type of berry of your choice - optional
Instructions
Preheat the oven to 380°F. Oil a medium baking dish, big enough to fit the pudding mixture or individuals in a muffin tin.
Put the eggs and tangerine juice in a medium bowl and whisk. Add the maple syrup, vanilla extract, salt and cardamom and beat until well combined. Add the Challah dice and push them in the mixture to soak.
Stir in the berries.
Spoon the mixture into the baking dish and put bake for about 25 minutes. If you use a muffin tin, then bake for about 15 minutes. The bread pudding is ready when the top is golden brown. Let it cool for a few minutes before you remove it from the pan. You might need to use a sharp knife around the edges to help the bread to slide out.
Serve with a short drizzle of maple syrup.
Notes
*If you're using frozen berries, thaw them a little bit before. I warm them up slightly in a saucepan.