Bread Pudding, Autumn Fruit Salad

Have you got some leftover bread, brioche or croissants at home? Perfect! Make a sweet bread pudding with fruit salad in the twinkling of an eye!

Bread Pudding, Autumn Fruit Salad


100 g raisins
zest of 1 orange
2 dl orange juice
350 g stale bread (bread, croissant, brioche), diced
2 slices of gingerbread, crumbled
75 g brown sugar
2 eggs, lightly beaten
2,5 to 3 dl Dream Coconut-Rice Organic
4 Tbs of gingerbread spices
2 Tbs vegetable margarine + 1 ts for the cake mold
1 pinch of salt

Fruit salad:
1 apple, diced
1 pear, diced
100 g blueberries
100 g blackberries
2 plums, diced
1 tbs lemon juice

1. Preheat the oven to 180 °C. Macerate the raisins with the orange zest and juice 10 minutes. Meanwhile mix the bread, the gingerbread and the brown sugar. Add the beaten eggs, the vegetable drink and the raisins with the maceration juice. Mix the ingredients until it resembles a dough. Stir in the spice mixture, the vegetable margarine and the salt. Mix until all ingredients are well blended.

2. Grease a rectangular cake pan. Pour in the breadpudding dough and bake 40 minutes. Cool the pudding onto a cake rack. Cut into slices. Arrange on plates.

3. Fruit salad: mix in a bowl all the fruit with the lemon juice.

Helpful tips:
To be sure the cake is doneI,insert a knife in the center. The knife should come out dry.

The pudding will be better if you prepare it with stale croissants or brioche and if you let it rest for 1 or 2 days.


Serves 6 to 8
Preparation: 20 min
Rest: 10 min
Cooking time: 40 min