Author Notes: Apparently bread pudding doesn't need milk to be delicious and moist. The orange juice with the berries do a great job. It is very much like french toast but healthy. It's very easy and quick to make. Enjoy! —Shelly's Humble Kitchen
canola oil to grease the baking dish
cup tangerine or orange juice
teaspoons vanilla extract
a pinch salt
3 – 4
slices of Challah bread diced roughly
cup frozen berries (blueberries, raspberries, blackberries or mixed)
- Preheat the oven to 380°F. Oil a medium baking dish (as a soufflé dish. It should be big enough to fit the pudding mixture. Or you can bake it in 2 small dishes).
- Put the eggs into a medium bowl and whisk. Add the agave, vanilla extract, salt and cardamon and whisk until everything is well combined. Add the diced Challah into the mixture and and push them into the mixture with the whisker so they are completely soaked. Add the berries.
- Pour the bread pudding mixture into the baking dish and put into the oven for 25 – 30 minutes. The bread pudding is ready when the top is golden brown. Let it cool for a few minutes before you remove it from the pan. You might need to use a sharp knife around the edges to help the bread slide out of the dish easily. Serve with a short drizzle of maple.
- This recipe was entered in the contest for Your Best Breakfast Baked Good