Summer Berry Bread Pudding
This barbecued dessert captures the essence of summer in a skillet.
- Prep time: 15 min
- Makes: 6-8 Servings
- Cook time: 20 min
Nutritional Information
Per Serving (1/6th recipe with fruit)
- Calories 310
- Saturated Fat 6 g
- Fat 13 g
- Cholesterol 155 mg
- Carbohydrates 42 g
- Fibre 2 g
- Sugar 18 g
- Protein 9 g
- Sodium 310 mg
- Potassium* 225 mg
Ingredients
- 1 cup / 250 ml
- fresh fruit (blueberries, raspberries, strawberries)
- 1 tbsp / 15 ml
- butter
- 1/2 cup / 125 ml
- maple syrup
- 1 cup / 250 ml
- 15% cooking cream
- 4 cup / 1 l
- bread, broken into small pieces (croissant, country style or brioche bread)
- 3/4 cup / 190 ml
- Egg Creations Whole Eggs Original
Directions
Preheat the barbeque to 200° C (400° F).
Butter a cast iron pan.
Place the pieces of bread in the pan, stacking them.
In a bowl, combine eggs, cream and maple syrup. Pour over the bread and let stand for 15 minutes to absorb the liquid.
Turn off one of the burners and place the pan on this side of the barbeque.
Close the barbeque lid and cook for 25 minutes or until golden brown.
Top with fresh fruit and a drizzle of maple syrup.
Tips
Photos courtesy of Ariel Tarr for LE must and Burnbrae Farms.
Egg Creations Whole Eggs Original
Real whole eggs, a touch of sea salt, and nothing more.
Learn MoreTips: Cooking
Garnish your favourite Asian dish with egg strips. Make a thin omelet, slide onto a cutting board and roll into a tight cylinder for easy slicing.