This recipe looks, sounds and tastes decadent, but is actually healthy enough to make the perfect power breakfast. It's loaded with protein, calcium, fibre and vitamins. Of course, it can also be a healthy dessert, if you so desire.
Either way, this is a great recipe to serve your loved ones on February 14th. Not only is it delicious, it's pink, thanks to all the berries, and pink is a very popular colour in our house!
It can be made ahead and even frozen until you want to serve it.
2 cups skim milk or non-dairy milk (I used unsweetened, plain almond milk)
2 cups non-fat Greek yogurt
2 eggs
Granular sweetener equivalent to 1/2 cup sugar(Splenda, xylitol, stevia, coconut crystals or regular sugar)
1 tsp vanilla extract
1/4 tsp almond extract (optional)
1 large loaf of whole grain bread, cubed
1.5 lbs fresh or frozen berries (I used a mix of strawberries, blackberries, blueberries and raspberries)
Warm milk over medium heat until bubbly. Remove from heat. Meanwhile, place eggs, yogurt, sweetener and extracts in a medium bowl and lightly whisk together. Add warm milk to egg mixture, no more than 1/2 cup at a time, whisking constantly to avoid cooking eggs. Stir together bread cubes and berries in a large bowl and pour liquid mixture over top. Stir well, making sure all the bread is well coated.
Preheat oven to 350F. Fill your kettle and boil enough water to fill the bottom of a large roasting pan. Grease oven safe dish (I used 2 oval Corningware dishes) and scrape in bread pudding. Place dish or dishes inside roasting pan (I used a foil one) and place on middle rack of your oven. Carefully pour hot water into roasting pan so that at least 1/3 of pudding dishes are covered. After 20 minutes, place foil over top of puddings if tops have sufficiently browned. Continue baking for another 25 minutes, or until centre is set and toothpick comes out clean.
Carefully remove pudding(s) from roasting pan, then carefully remove water-filled roasting pan and when water has cooled, pour it out. Serve warm or cold, plain or with berry sauce.
Berry sauce (optional)
1.5 lbs fresh or frozen berries
Juice and zest of 1 naval orange
1 tbls arrowroot or corn starch
Place berries and zest in sauce pan over medium heat. Meanwhile, whisk together juice and starch. Once berries are starting to soften, add juice mixture and turn heat down to low. Once sauce thickens, remove from heat. Let cool and serve over bread pudding.
Either way, this is a great recipe to serve your loved ones on February 14th. Not only is it delicious, it's pink, thanks to all the berries, and pink is a very popular colour in our house!
It can be made ahead and even frozen until you want to serve it.
2 cups skim milk or non-dairy milk (I used unsweetened, plain almond milk)
2 cups non-fat Greek yogurt
2 eggs
Granular sweetener equivalent to 1/2 cup sugar(Splenda, xylitol, stevia, coconut crystals or regular sugar)
1 tsp vanilla extract
1/4 tsp almond extract (optional)
1 large loaf of whole grain bread, cubed
1.5 lbs fresh or frozen berries (I used a mix of strawberries, blackberries, blueberries and raspberries)
Warm milk over medium heat until bubbly. Remove from heat. Meanwhile, place eggs, yogurt, sweetener and extracts in a medium bowl and lightly whisk together. Add warm milk to egg mixture, no more than 1/2 cup at a time, whisking constantly to avoid cooking eggs. Stir together bread cubes and berries in a large bowl and pour liquid mixture over top. Stir well, making sure all the bread is well coated.
Preheat oven to 350F. Fill your kettle and boil enough water to fill the bottom of a large roasting pan. Grease oven safe dish (I used 2 oval Corningware dishes) and scrape in bread pudding. Place dish or dishes inside roasting pan (I used a foil one) and place on middle rack of your oven. Carefully pour hot water into roasting pan so that at least 1/3 of pudding dishes are covered. After 20 minutes, place foil over top of puddings if tops have sufficiently browned. Continue baking for another 25 minutes, or until centre is set and toothpick comes out clean.
Carefully remove pudding(s) from roasting pan, then carefully remove water-filled roasting pan and when water has cooled, pour it out. Serve warm or cold, plain or with berry sauce.
Berry sauce (optional)
1.5 lbs fresh or frozen berries
Juice and zest of 1 naval orange
1 tbls arrowroot or corn starch
Place berries and zest in sauce pan over medium heat. Meanwhile, whisk together juice and starch. Once berries are starting to soften, add juice mixture and turn heat down to low. Once sauce thickens, remove from heat. Let cool and serve over bread pudding.
Comments
Post a Comment