Summer Berry Bread Pudding

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

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

  1. Preheat the barbeque to 200° C (400° F).

  2. Butter a cast iron pan.

  3. Place the pieces of bread in the pan, stacking them.

  4. In a bowl, combine eggs, cream and maple syrup. Pour over the bread and let stand for 15 minutes to absorb the liquid.

  5. Turn off one of the burners and place the pan on this side of the barbeque.

  6. Close the barbeque lid and cook for 25 minutes or until golden brown.

  7. Top with fresh fruit and a drizzle of maple syrup.

Tips

  1. Photos courtesy of Ariel Tarr for LE must and Burnbrae Farms.

This recipe was made with:

Egg Creations Whole Eggs Original

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

Learn More

Tips: Scrambled Eggs

For extra creamy scrambled eggs, gently stir in 1 tbsp/15 ml cold, cubed butter halfway through cooking.

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