Breakfast Bread Pudding
In essence bread & butter pudding shouldn’t be an unhealthy choice, or should I say needn’t. Great quality bread, a yoghurt & egg based custard, little bursts of sweetness from fresh apple & the heady aromatics of toasted almonds. Well that’s my version at least.
Key Facts
- Super Simple
- No Added Sugar
- Family Friendly
- Prep Ahead - Use Within 3 Days
Ingredients
- 200g gluten free sourdough or ciabatta (if it’s a little stale this is actually better)
- 285g greek or coconut yoghurt
- 2 eggs
- 1 small apple
- 5 small dates or 2 tablespoons raisins/sultanas
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 tablespoons ground almonds
- 1 teaspoon freshly ground nutmeg
Preparation
01
Preheat your oven to 200ºC.
02
Add the yoghurt, eggs, almond & vanilla extracts to a large bowl. Whisk to combine.
03
Cut your bread into 2cm x 2cm chunks, then finely dice your apple & chop the dates into pieces the size of raisins if using these rather than raisins/sultanas. Add these to the wet mixture & fold together to combine fully.
04
Let soak for 2 minutes before decanting to a heatproof dish. Sprinkle the ground almonds over the top & finish with the nutmeg.
05
Bake in the centre of the oven for 25-30 minutes until puffed & golden.
06
Serve straight away with extra yoghurt + flaked almonds, or leave to cool & warm through in a warm oven at a later date. It’ll last in the fridge for 2-3 days
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About me
Phoebe Liebling (BSc, DipNT) is a highly respected clinician & award winning product & recipe developer based in Harley Street.
