Berry Breakfast Custard
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 231.8
- Total Fat: 7.1 g
- Cholesterol: 139.5 mg
- Sodium: 137.6 mg
- Total Carbs: 35.0 g
- Dietary Fiber: 2.2 g
- Protein: 6.9 g
View full nutritional breakdown of Berry Breakfast Custard calories by ingredient
Introduction
adapted from realsimple - traded out whole milk for almond, and did just berry mix, skipped the cherries. used plan butter adapted from realsimple - traded out whole milk for almond, and did just berry mix, skipped the cherries. used plan butterNumber of Servings: 4
Ingredients
-
5 tablespoons sugar, divided
3 large eggs
¾ cup almond milk
2 tablespoons unsalted butter, melted, plus more for baking dish
½ cup all-purpose flour
¼ teaspoon kosher salt
2 cups frozen mixed berries (from a 10-oz. pkg.)
Tips
interesting option for breakfast.
Directions
Preheat oven to 350°F. Generously coat a 2-quart baking dish with butter and dust with 1 tablespoon sugar.
Process eggs, milk, melted butter, and remaining 4 tablespoons sugar in a blender until smooth, about 1 minute. Add flour and salt and pulse until well combined, about 15 pulses.
Spoon batter into prepared baking dish. Arrange berries and cherries over batter. Bake until custard is puffed and just set in center, about 45 minutes. Remove from oven; let cool for about 10 minutes before serving.
Serving Size: 1/4 of the pan
Number of Servings: 4
Recipe submitted by SparkPeople user NWILKER.
Process eggs, milk, melted butter, and remaining 4 tablespoons sugar in a blender until smooth, about 1 minute. Add flour and salt and pulse until well combined, about 15 pulses.
Spoon batter into prepared baking dish. Arrange berries and cherries over batter. Bake until custard is puffed and just set in center, about 45 minutes. Remove from oven; let cool for about 10 minutes before serving.
Serving Size: 1/4 of the pan
Number of Servings: 4
Recipe submitted by SparkPeople user NWILKER.