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 ½ lemon
1 tbsp demerara sugar
Directions
1Pre-heat oven to 180°C/160°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.

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 ½ lemon
1 tbsp demerara sugar
Directions
1Pre-heat oven to 180°C/160°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.

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 ½ lemon
1 tbsp demerara sugar
Directions
1Pre-heat oven to 180°C/160°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.

Keith Mahon – Baked Berry Breakfast Crumble Recipe By @keelingsfruits

Screenshot_2020-08-03 #keelings hashtag on Instagram • Photos and Videos

mrkeithmahon's profile picture

Baked Berry Breakfast Crumble Recipe By @keelingsfruits
..
..
This healthier alternative to the usual fruit crumble will surprise and delight even the fussiest of morning eaters. This is suitable for those with a gluten, or lactose intolerance, as well as for vegans, by selecting the appropriate ingredient options.
..
..
Ingredients:
..
– Zest and juice of 1 large orange
Seeds from 1 vanilla pod or 1 tsp vanilla extract
– 125 each of Keelings strawberries, raspberries and blueberries
– 75 g Rolled oats (gluten free if necessary)
– 25 g Pecan nuts or hazelnuts, finely chopped
– 1 tbsp Honey, maple syrup or date syrup
– 1 tbsp Sunflower, light rapeseed oil or melted coconut oil or butter
– 1/4 tsp Ground cinnamon
..
Method:
..
Preheat the oven to 160C (fan 140C), 320F, Gas Mark 3.
Mix half of the orange zest, all of the juice and the vanilla seeds or extract together in a bowl and toss the berries through to coat. Divide evenly between four individual, wide, shallow ramekins or baking dishes and set aside on a baking tray.
Add the oats, pecan or hazelnuts, honey or syrup, oil or butter and cinnamon to a bowl and mix until well combined. Divide the topping evenly over the berries.
Bake for 10-15 minutes until the berries have softened and the topping is golden brown.
Remove and leave to cool a little before serving topped with a little natural yoghurt or coconut cream, a sprinkling of the remaining orange zest and mint leaves to decorate.
Alternatively, these can be cooled completely and refrigerated to serve later (either cold or warmed up in the oven).
..
To Serve:
..
Natural yoghurt or coconut cream
Handful of fresh mint leaves
#breakfast #glutenfree #bakedberry #food #foodphotography #foodstagram #fruit #keelings #breakfastideas #igdaily #igfood #igbreakfast #thetaste

Keith Mahon – Baked Berry Breakfast Crumble Recipe By @keelingsfruits

Screenshot_2020-08-03 #keelings hashtag on Instagram • Photos and Videos

mrkeithmahon's profile picture

Baked Berry Breakfast Crumble Recipe By @keelingsfruits
..
..
This healthier alternative to the usual fruit crumble will surprise and delight even the fussiest of morning eaters. This is suitable for those with a gluten, or lactose intolerance, as well as for vegans, by selecting the appropriate ingredient options.
..
..
Ingredients:
..
– Zest and juice of 1 large orange
Seeds from 1 vanilla pod or 1 tsp vanilla extract
– 125 each of Keelings strawberries, raspberries and blueberries
– 75 g Rolled oats (gluten free if necessary)
– 25 g Pecan nuts or hazelnuts, finely chopped
– 1 tbsp Honey, maple syrup or date syrup
– 1 tbsp Sunflower, light rapeseed oil or melted coconut oil or butter
– 1/4 tsp Ground cinnamon
..
Method:
..
Preheat the oven to 160C (fan 140C), 320F, Gas Mark 3.
Mix half of the orange zest, all of the juice and the vanilla seeds or extract together in a bowl and toss the berries through to coat. Divide evenly between four individual, wide, shallow ramekins or baking dishes and set aside on a baking tray.
Add the oats, pecan or hazelnuts, honey or syrup, oil or butter and cinnamon to a bowl and mix until well combined. Divide the topping evenly over the berries.
Bake for 10-15 minutes until the berries have softened and the topping is golden brown.
Remove and leave to cool a little before serving topped with a little natural yoghurt or coconut cream, a sprinkling of the remaining orange zest and mint leaves to decorate.
Alternatively, these can be cooled completely and refrigerated to serve later (either cold or warmed up in the oven).
..
To Serve:
..
Natural yoghurt or coconut cream
Handful of fresh mint leaves
#breakfast #glutenfree #bakedberry #food #foodphotography #foodstagram #fruit #keelings #breakfastideas #igdaily #igfood #igbreakfast #thetaste

ohh_mai_goodness

Screenshot_2020-07-13 #glenisk hashtag on Instagram • Photos and Videos

Feeling all better & healthy woooo 🙅💁🙆🙋 (love that feeling when you’ve been unwell and You wake up the next day feeling great and really appreciate your health again ha 😎) weekend off, up bright & early eating this breakfast 👌 Life is gooood😎😎🙌 This is 40g oats with almond milk buried under some frozen banana slices,🍌glenisk blueberry Greek yoghurt, 15g almond butter, 25g raspberries 😻 #iifym #macros #carbs #preworkout #protein #healthy #healthyfood #healthybreakfast #breakfast #foodporn #igfitness #instafood #almondbutter #oats #oatmeal #proats #oatporn #glenisk #goodfood #foodie #health #fitfood #fitnessfood #gymfood #cleanfood

ohh_mai_goodness

Screenshot_2020-07-13 #glenisk hashtag on Instagram • Photos and Videos

Feeling all better & healthy woooo 🙅💁🙆🙋 (love that feeling when you’ve been unwell and You wake up the next day feeling great and really appreciate your health again ha 😎) weekend off, up bright & early eating this breakfast 👌 Life is gooood😎😎🙌 This is 40g oats with almond milk buried under some frozen banana slices,🍌glenisk blueberry Greek yoghurt, 15g almond butter, 25g raspberries 😻 #iifym #macros #carbs #preworkout #protein #healthy #healthyfood #healthybreakfast #breakfast #foodporn #igfitness #instafood #almondbutter #oats #oatmeal #proats #oatporn #glenisk #goodfood #foodie #health #fitfood #fitnessfood #gymfood #cleanfood