Ingredients
For the bread pudding
6 eggs
½ cup milk
½ cup vanilla Greek yoghurt
¼ cup brown sugar
1 tbsp vanilla extract
6 slices of Grand-Mère-Style Bread from Boulangerie St-Méthode, cut into cubes
1 cup frozen berries
For the crumble topping
2 tbsp rolled oats
2 tbsp flour
2 tbsp brown sugar
1 tbsp cold butter
Preparation
- Preheat the oven to 375°F (190°C) and place the rack in the centre. Butter an 8-inch square baking dish.
- In a large bowl, whisk together the eggs, milk, yoghurt, brown sugar, and vanilla extract. Add the bread cubes and berries, mix gently, and pour the mixture into the prepared dish. Bake for 25 minutes.
- In a separate bowl, combine all the ingredients for the crumble topping. Remove the pudding from the oven and sprinkle the topping evenly over it. Return to the oven and bake for a further 20 minutes.
Recipe and photo courtesy Trois fois par jour
Can be frozen. Keeps for 3 to 4 days in the fridge.