Preparation: 60 minutes

Difficulty: Simple

Yield: 4 portions



  • 100 g left over bread/bread rolls
  • 200 ml milk/plant-based milk
  • Vanilla pod
  • 1 egg
  • Pinch of salt
  • 40 g butter (lactose free)
  • 50 g corn sugar
  • 20 g chopped almonds (optional)
  • 100 g berries of your choice


1.      Chop the bread into small pieces and place in a bowl
2.      Pre-heat the oven to 180 degrees
3.      Pour the milk into a pan, add the vanilla paste and heat up the milk. Do not boil
4.      Pour the warm milk over the bread
5.      Separate the egg and whisk the egg white with a pinch of salt until stiff
6.      Cream the butter and sugar, add the egg yolk and beat further
7.      Mix in with the bread mixture
8.      If you are using fresh berries, wash the and leave to drain in a sieve
9.      By frozen fruit, also leave to drain in a sieve
10.  Fold in the beaten egg white under the bread mixture
11.  Add the berries and nuts and mix well
12.  Grease a small casserole dish with butter and pour in the mixture
13.  Bake in the oven for approx. 40 minutes
14.  Remove from the oven and leave to cool down
15.  It tastes best when it is still warm 😊



By 4 portions, 1 portions contains ca. 0,79 g fructose/12,2 g glucose (using red currants)approx. No garantee