Summer Berry Bread Pudding

This barbecued dessert captures the essence of summer in a skillet.

nutritional info

Nutritional Information

*Some ingredients used in the analysis do not provide potassium information, so the potassium mg per serving may be undervalued

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3/4 cup / 190 ml	Egg Creations Whole Eggs Original
4 cup / 1 l	bread, broken into small pieces (croissant, country style or brioche bread)
1 cup / 250 ml	15% cooking cream
1 tbsp / 15 ml	butter
1 cup / 250 ml	fresh fruit (blueberries, raspberries, strawberries)
1/2 cup / 125 ml	maple syrup

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.

This recipe was made with:

Real whole eggs, a touch of sea salt, and nothing more.

Learn More

Squeeze orange, lemon or lime juice and/or grated zest to brighten the flavour of scrambled eggs and reduce the need for salt.