Première fournée de weston


Breakfast bread pudding with fresh fruit, ginger and orange zest

For about 6 servings


  • 750 ml of dairy, soy or almond milk
  • Zest of one organic orange
  • 1 piece of fresh ginger, peeled and grated
  • 5-6 slices of bread cut into 1-cm cubes
  • 125 ml of brown sugar
  • 125 ml of dried dates or raisins, or fresh fruit, such as blueberries, cherries or raspberries
  • 2 beaten eggs


  • Heat the milk, orange zest and ginger until steaming.
  • Butter an 8” baking dish and add the bread, brown sugar and fruits of your choosing.
  • Slowly fold the hot milk in with the eggs, beating vigorously.
  • Pour the hot egg and milk mixture onto the bread and mix well.
  • Cook at 190°C for 35 minutes.
  • Serve hot or warm.