This version of bread and butter pudding is a little shocking. It’s doesn’t actually contain any butter! I know, I’m crazy. Always living on the edge and playing fast and loose with… the names of things? That said, it’s delicious and filled with goodness and the perfect light dessert or brunch. It’s brunch/breakfast appropriate as it’s just bread, fruit, milk, eggs and some chia.

I love the olive oil with the blueberries the fuitiness of the oil really works with the berries and also makes this an antioxidant rich dessert/brunch. You could get really indulgent and serve this with a drizzle of cream but if you’re serving it for brunch some vanilla seed flecked whole milk is just as lovely, or coconut milk if you’re dairy free.

You could really use any frozen berry, mixed berries would be nice too. Strawberries won’t be the best as they’re more watery and won’t get as jammy. There’s very little added sugar in this recipe, you’re relying on the berries to bring some sweetness.

I haven’t figured out a way to make this completely vegan and still as soft and custardy as I like it. But you could use your favourite vegan custard recipe instead of the custard, using eggs, below. I suggested using day old bread as it’s the kind of thing I make when I have an excess of bread in the kitchen.

Can we have a moment over how golden and enticing this looks? You have to make it. The cinnamon and nutmeg smell that rises from your oven is winter perfection.

Serves 6

Ingredients

1 cup frozen blueberries or mixed berries

2 Tbs chia seeds

10 slices day old sourdough (approx.)

Olive oil to drizzle

3 eggs

1.5 cups milk

2 tsps vanilla extract

2 Tbs maple syrup

2 Tbs shredded coconut (optional)

Directions

Preheat oven to 170 degrees celsius, fan forced.

Place the berries and chia seeds in a small pot along with 1/2 tsp vanilla and 2 Tbs water. bring to a boil then turn down to simmer and cook for 5 minutes or until thickened. Set aside.

Place your bread on a chopping board and drizzle one side with oil. Make 2 stacks of the bread and set aside while you make the custard.

For the custard, whisk together the remaining vanilla, eggs, milk and maple syrup. Once well combined set aside.

Take half the bread and spoon a thick layer of your chia and berry jam over the olive oil side. Take the remaining slices and place on top to make sandwiches. You want 1/3 cup of jam left over. Cut the sandwiches in half on the diagonal.

Get a 20cm baking dish ready, no need to grease. Dunk each sandwich half in the custard and place with the points of the sandwich facing up and alternating which side the of the dish the bread is touching the edges (see image). You want a baking dish that will only just fit all the bread. it should be a tight fit. Pour any remaining custard over the bread and then drizzle over a Tablespoon or two of jam. Scatter the coconut over the top.

Bake in your preheated oven for 25-35 minutes or until the tips are nice and golden. To serve, spoon over the remaining jam.

HH. x