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Baked French Toast

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. 
Servings: 2
Author: Shelly


  • Coconut oil for greasing the baking dish
  • 3 eggs
  • ¼ cup tangerine or orange juice
  • 1 tablespoon agave
  • 2 teaspoons vanilla extract
  • a pinch of salt
  • a pinch of ground cardamon - optional
  • 3 - 4 slices of Challah bread diced roughly (I prefer water Challah, which is made with water not eggs)
  • ¼ cup of mixed berries or one type of berry of your choice, frozen are as good. If you use frozen berries, thaw them a little bit before (To rapid the process, put them in a pan with a little bit water over medium heat)
  • Maple


  • Preheat the oven to 380°F. Oil a medium baking dish (such as a soufflé dish. It should be big enough to fit the pudding mixture. Or you can bake it in 2 small dishes or muffin tin).
  • Put the eggs in a medium bowl and beat. Add the agave, vanilla extract, salt and cardamom and beat until well combined. Add the Challah dice and push them into the mixture to soak them.
  • Stir in the berries.
  • Spoon the mixture into the baking dish and put in the oven for 25 - 30 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.