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Blueberry Almond Baked Custard Brunch or Dessert

by Finy (follow)
For more recipes by Finy, check out my website: www.finysfood.blogspot.com.au/
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I made this for a brunch and then had the leftovers as a dessert the next night.

I didn't have enough blueberries, so I added some strawberries, and baked this egg custard in the oven.

Preparation Time: 15 minutes plus fridge time overnight
Cooking Time: 1 hour
Serves: 4

250 g wholemeal bread, diced
1½ cups blueberries or part strawberries
4 large eggs
1¾ cups milk
¼ cup unsalted butter, melted
1½ tbsp coconut sugar (or light brown)
½ tbsp ground ginger
1 tsp vanilla extract
½ cup slivered almonds

Coat a baking dish with cooking spray.

Mix the bread and blueberries in this dish.

Whisk the eggs in a bowl. Add the milk, butter, sugar, ginger, vanilla and a bit of salt, and mix to combine.

Pour the custard over the bread mixture, and sprinkle with almonds.


Coat a piece of foil with cooking spray, and cover the pan, coated side down.

Place another baking dish or something heavy on top as a weight, and put in the fridge for at least 8 hours or up to a day.

I used pastry balls and plates to weight this down

Preheat the oven to 180°/160° fan forced. Remove the weight off the dish leaving the foil there. Let it stand at room temperature while the oven preheats.

Bake, covered for about 40 minutes, then uncover and bake a further 15 or so minutes until it is golden.


Let stand a few minutes before serving, and I served it with custard!


#Make ahead
I like this Recipe - 3
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