Leftover brioche and a Danish needed to go. Some kind of breadpudding was the answer.
I bought a small punnet of mixed berries this morning and took some frozen sour cherries and strawberries out to defrost. A red apple gave more structure to the breadpudding.
The royal cream was not made with double cream and eggs, but with fruity Kefir. Less fat. Just a dollop of melted butter mixed in with the Kefir and the eggs.
The Kefir was flavoured peach-passionfruit. It needed no additional sugar.
Ingredients:
150 g mixed fresh berries
100 g defrosted sour cherries and strawberries
1 red apple, 1/3 lemon
400 ml Kefir with peach-passionfruit flavour
4 eggs
2 brioche rolls, 1 cinnamon Danish
25 g melted butter
Preheat the oven 180 C. Use an ovenproof dish.
Cut the pastries in chunks and toss everything in the slightly buttered dish. Mix the eggs with the Kefir and pour it over.
Bake for 25 to 30 min.
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