I’m generally more of an Eggs-Benny type than a Sweet-French-Toast type for breakfast, but the other day I was craving something sweet, light and berry-ful. I’d seen a berry strata dish awhile back and decided to give a version of it a go, keeping things simple using what I had available in the fridge. This pudding (as I’ll hereby determine it was) turned out kind of like a cross between strata, bread pudding and soufflé; a little bit eggy, just a little sweet and puffed up nicely. These babies dropped quickly, so serve immediately.
Berry Breakfast Pudding
1/3 cup almond milk (I’d like to try this with coconut milk to see what a higher fat content would do to the texture)
1 tsp vanilla
1 cup frozen berries
3 slices bread, cut into 1/2″ cubes
1/4 cup maple syrup
pinch of nutmeg
Mix everything in a large bowl and let sit for at least 2 hours or overnight. (I only let it sit about 20 minutes and it ended up more like a frittata texture. Let the bread soak until it’s good and soggy.) Pour into two or three greased ramekins or another oven-safe dish. Bake at 350˚F for 40 minutes or until centre is still soft. Serve immediately.