Description
A bread pudding built on tradition but awaiting your creative mind!
Ingredients
Scale
- 16 oz. Hawaiian Sweet Bread loaf
- 4 oz. unsalted butter
- 1/2 pint (~10 oz.) raspberries
- 1/2 pint (~10 oz.) blueberries
- 4 large organic eggs
- 1 cup (8.3 oz.) whole milk
- 1/2 cup (4.15 oz.) heavy cream
- 1 tsp. (5 grams) granulated sugar, plus shaker
- 1/4 tsp. (1.2 grams) cinnamon, plus shaker
- 1/8 tsp. (.6 grams) salt
Instructions
- Preheat oven to 350*F (176.7*C).
- Butter a 10″ (30 cm) round baking dish.
- Slice loaf in half across the top, then each half into 1″ (2.5 cm) slices. Butter each side of every slice and place into baking dish.
- Tuck a mix of berries in between bread slices.
- Beat eggs, milk, cream, 1 tsp. sugar, 1/4 tsp. cinnamon, and salt in a medium bowl till combined.
- Slowly pour custard over every inch of bread so not to over flow. Custard will not reach the top.
- Dust with cinnamon-sugar shaker.
- Place in the oven for about 45 minutes or until top is toasted and custard is set.
- Remove and let rest for 15 minutes.
- Serve, enjoy & repeat!
- Prep Time: 15 mins
- Cook Time: 45 mins