Keep this recipe in your back pocket anytime you have leftover bannock. The texture of the bread lends itself beautifully to a sweet and comforting bread pudding. Make sure to lightly press down on the bannock so that it soaks up the milk mixture. The coconut topping is optional but it adds tons of flavour to this brunch favourite.
ingredients
directions
Lightly grease 8-inch round oven-safe dish; scatter half of the bannock cubes into dish.
In bowl, whisk together milk, egg, 1/4 cup sugar, vanilla and nutmeg. Pour about half of the mixture over bread, pressing with back of spoon so that liquid gets absorbed into bannock. Spoon half of the berries over top.
Repeat with remaining bannock, egg mixture and berries.
Sprinkle with remaining 2 tsp sugar.
Bake in 350ºF oven until top is light golden, about 25 minutes. Sprinkle with coconut.
Bake until coconut start to turn golden, 10-15 minutes.