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| Baby Blueberry Bagel Pudding Cakes |
| Recipe and photo © copyright Julie Le Clerc 2011 |
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| This recipe brings together bread (in the form of sliced bagels) and soft coconut custard to create a pudding-like mixture that is shaped into individual cakes to delight the senses. This recipe also happens to be dairy-free. |
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| Makes 6 |
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| 4 plain or fruit bagels, thinly sliced |
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| 1 cup blueberries (fresh or frozen) |
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| 3 eggs |
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| 1/2 cup flavourful honey |
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| 1 tsp vanilla extract |
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| 400ml can coconut milk or coconut cream |
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| Icing sugar, to dust |
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| 1. |
Preheat oven to 170°C. Lightly oil six individual 180ml-capacity cake or muffin tins. Pack the bagel slices into the prepared tins, interspersing some blueberries between the layers. Press down well. |
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| 2. |
In a bowl, lightly beat eggs. Add honey, vanilla and coconut milk and beat just to combine. Transfer this mixture to a jug and then pour evenly over the sliced bagel arrangements in the tins. Set aside for 15 minutes for the bagels to properly absorb the liquid. |
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| 3. |
Bake for 40-45 minutes. The cakes will inflate slightly when fully cooked, deflating again once cold. |
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| 4. |
Cool in the tins for 20 minutes before removing to a wire rack. Serve warm or cold, dusted with icing sugar. |
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