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.
- 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)
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.