Keelings Blueberry & Raspberry Breakfast Pudding

Blueberry & Raspberry Breakfast Pudding
Ingredients
400 g brioche loaf, thickly sliced
100 g unsalted butter, very soft
125 g raspberries
125 g blueberries
350 ml vanilla yoghurt
150 ml milk
3 eggs
Zest from Β½ lemon
1 tbsp demerara sugar
Directions
1Pre-heat oven to 180Β°C/160Β°C Fan/gas 4.
2Butter the brioche slices on one side only then cut into large cubes by cutting each slice into quarters.
3Scatter brioche cubes, raspberries and blueberries into a large casserole dish and set aside.
4Whisk together yoghurt, milk, eggs and lemon zest in a large jug. Pour mixture over the brioche and leave to soak for 15-20 minutes.
5Sprinkle with demerara sugar then bake until a sharp knife inserted into the centre of the pudding comes out clean, about 35 minutes. Leave to cool for 10-15 minutes on a wire rack then serve with a dollop of yoghurt and a few fresh berries.

Rachel’s Blueberry jelly

blueberry-jelly-grid

Serves 4.

Place the fresh or frozen blueberries, whichever you’re using, and the lemon juice in a liquidiser and whizz for a few minutes until the mixture is very smooth. Then push it through a sieve and set it aside.

To make the syrup, put the water and the sugar in a saucepan on a medium heat. Stir it just until the sugar has dissolved, then bring to the boil, boil for 1 minute, then remove the saucepan from the heat and set it aside.

Place the gelatine sheets in a bowl of cold water and leave them to sit for 3-4 minutes, until they have softened. Then squeeze out the excess water and add them to the hot syrup. Stir until the gelatine leaves dissolve, reheating the syrup if it has cooled down. Once the gelatine has been added, allow the mixture to cool until it is almost at room temperature. (If it’s too hot, it will cook the blueberry and lemon mixture you add next, ruining the flavour.)

Add the blueberry and lemon mixture you set aside earlier to the gelatine syrup and stir together well, then divide the jelly between four glasses or cups and place them in the fridge to set – this should take about 3 to 4 hours.

Odlums Cinnamon Blueberry Muffins.

Blueberry muffins

Odlums Fruity French Toast & Rowse Honey

odl french toast apr 16

 Ingredients

4 Slices of Bread

2 Eggs (beaten)

4 Tablespoons Milk

1 Tablespoon Caster Sugar

Butter for frying

Topping

Rowse Honey

Punnet of Blueberries & Raspberries

50g/2oz Shamrock Walnuts (roughly chopped)

Method

  1. Beat the eggs, milk and sugar well in a bowl, then transfer to a large shallow dish (so you can easily dip in a slice of bread)
  2. Dip each side of bread in the batter and allow to soak for a few seconds.
  3. Heat a knob of butter in a pan over a medium heat. Fry both sides of the bread until golden brown.
  4. Put 2 slices of hot toast on a plate, cover with sliced banana, drizzle with maple syrup or honey and sprinkle with the walnuts.
  5. If serving a large number keep the toast warm in a preheated oven 130Β°C/250Β°F/Gas Β½!

Note

The toast can be used for both sweet and savoury recipes! If savoury, omit the sugar and add a pinch of salt and pepper.

This is a great way to use up stale bread!!

http://odlums.ie/recipes/fruity-french-toast-rowse-honey/