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Breakfast bread and berry pudding (v, lf, gf)

A simplified, breakfast-suitable twist on bread and butter pudding and summer pudding.

Vegan and low fat; can be gluten free if using gluten free bread.

Serves 3.

Allow at least 1 hour and up to overnight for soaking time.

Author: Bite-sized thoughts.

Original post (with pictures) here.


6 to 8 slices bread of choice, fresh, stale or frozen

1-1/2 cups berries of choice, fresh or frozen

1/2 cup + 1/2 cup non-dairy milk of choice (I used sweetened hazelnut milk)

1 tbsp custard powder, optional

1 tsp vanilla, optional

Sweetener, optional, to taste


1. Line a small cake tin (I used a heart tin, but any shape is fine) with non-stick paper. Arrange the bread over the bottom and sides, tearing into smaller pieces to fit the sides and fill all gaps. Arrange the berries evenly over the bread. 

2. Combine 1/2 cup milk with the custard powder and vanilla, if using, and then pour over the bread and berry mix. Allow to stand in the fridge for at least 1 hour but up to 8 hours.

3. After standing, heat your oven to 175'C (350'F). Add the additional 1/2 cup of milk to the pudding and then bake for approximately 20 minutes, until the bread edges are golden and the berry centre looks set. Allow to cool slightly before serving.

Serve warm or cold. Will keep, covered, in the fridge for up to several days.