There is a baker in Canberra that makes delicious bagels. I have long been a fan of the blueberry bagel with cream cheese, and That Bagel Place sell their wares at the farmers market too, so they win on all fronts. If I get to market too late, once they’ve sold out, sometimes I can still get them from Choku Bai Jo. They make beautiful sourdough and Italian loaves too. But this week my bagels weren’t quite what I was hoping for. Not being a fan of wasting food though, I thought I could come up with something scrummy to do with them. I came up with this bread and butter pudding. The point is to bring in as many different berries as possible, so I used the delicious homemade loganberry jam that my friends at Norfolk Bay Convict Station (on the Tasman Peninsula in Tasmania) made. Serve warm with fresh blackberries and a raspberry icecream.
|1||tablespoon||your favourite berry jam|
Preheat the oven to 180oC. Beat the eggs, milk, cream, vanilla and sugar. Cut the bagels into uneven pieces. Spread some of the sides of some of the bagel pieces with jam. Arrange the bagel pieces in a greased loaf pan, trying the evenly distribute the jammed pieces. Gently pour the egg mixture over the bagel pieces ensuring they are all evenly coated. Leave the mixture for about 10 minutes, to settle and allow the bagels to absorb the egg mixture. Press down any protruding pieces of bagel to ensure they all absorb the egg mix. Bake for an hour or until the custard is set all the way through. Rest in the tin for 5 minutes before removing, then cut into slices about 3 cm thick. Serve with fresh berries, a scoop of berry ice cream and running cream.