Pudding for breakfast sounds like a child's dream come true, but it can also be a healthy way to start the day. An exemplary breakfast, this bread pudding brings together fibre from the wholegrain bread and berries, vitamin C from the fruit and protein from the egg whites.
¼ cup (50g) white sugar
2 large eggs
3 large egg whites
2 cups (500ml) low-fat milk
1 tsp vanilla essence
8 slices wholemeal bread, toasted
2 cups (300g) blueberries
2 cups (250g) raspberries
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Spray a 20cm square baking tin with cooking spray.
Combine 2 tbsp of the sugar, the whole eggs, egg whites, milk and vanilla essence in a large jug, then whisk together until combined.
Place 4 slices of toast in the bottom of the baking tin. Pour half of the egg mixture over. Top with the remaining toast and egg mixture. Let stand for 20 minutes.
Preheat the oven to 180°C. Place the baking tin in a roasting tin. Set the roasting tin on the oven rack and pour in enough hot water to come halfway up the outside of the baking tin. Bake until the pudding is set and the top is golden and puffed, about 40 minutes. Let cool slightly.
Meanwhile, toss together berries and remaining 1 tbsp sugar in a medium bowl. Serve the pudding warm, topped with berries.
Some more ideas…
*Try apple slices sautéed with cinnamon as a topping when berries are not in season. *You can prepare the recipe a few hours or a day in advance. Follow the recipe up until the end of step 3, then cover and refrigerate.
Blueberries and raspberries are nutritional storehouses, brimming with vitamin C, fibre and a number of disease-fighting phyto-chemicals that sweep harmful free radicals out of your body. You can use frozen berries because freezing doesn't destroy their nutritional value or their flavour – though their texture and colour do suffer slightly.