Easy peasy and tasty ! Ready in less than 30 minutes!
What if I told you that you can have dessert for breakfast and it is actually good for you too. Yes! you heard me right. This baked custard is chock full of berries (you can include your favorite fruit) packed with protein and is surprisingly delicious too.
This is the perfect holiday breakfast to have with your loved ones. I am sure this will be a hit with the kids! My husband usually is not into healthy sweet bakes when it comes to breakfast but this, he licked the plate clean.
If you have heard the word ‘Clafoutis’ before, I am sure it is the Cherry Clafoutis from the famous Julia Child. If you haven’t made that, oh! you really do have to try that out. It is one of my favorite baked custard desserts. Despite the name, it is such an easy recipe to make. You just mix everything, pour into a dish, throw in a generous amount of fruit and bake until just set.
My health-ish breakfast bake is inspired by Julias Clafoutis. Instead of milk I am using a my favorite milk alternative, #sponsored Lifewaykefir Cultured Organic Oat Milk. If you haven’t tried their Oat range, I highly recommend them for you. It is a great plant-based way to add nutrients, fiber, probiotics to your diet. For this recipe I am using their mildly sweetened plain oat milk.
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What fruit to use
I’m using blueberries as they are my favorite breakfast berry. Blueberry is not sour and that is what you need with this custard. But, you can use other berries if you don’t mind the sour. Strawberries, blackberries and even raspberries will work great! If it is the cherry season, you can use pitted cherries as well. Not only that, in summer feel free to add your favorite stone fruit.
Can I add nuts?
Well, technically you can but, nuts tend to go soft/soggy in the custard. So if you want, sprinkle some toasted nuts on top once the custard is baked.
Any questions feel free to ask in the comment section and let me know if you’ve made this by tagging me or commenting below.
Start by preheating the oven to 350 °F
Prepare four 5 Oz ramekins by brushing with melted butter
Prepare your ingredients. Bring eggs and Kefir to room temperature.
You can use raw sugar or coconut sugar instead of brown sugar.
Mix the dry ingredients in a bowl
Mix the wet ingredients in a separate bowl and whisk until smooth. Do not over-mix. We don’t want any foam on top. Add to the dry ingredients and mix until lump free.
Add vanilla and then pour into the prepared ramekins. Drop a handful of berries into each ramekin.
Place on a tray and bake until just set or for 15-17 minutes in the preheated oven.
Do not over-bake! Remove from the oven, when the center is still wobbly.
Leave on a wire rack to cool slightly!
This is best served slightly warm. The custard will be silky in the center and just set around the edges. the berries will be bursting with juices.
I like to add more fresh berries on top and drizzle some honey just to add that extra sweetness.
I normally do not refrigerate this kind of bakes as they are best when fresh. This is why I make small batches. I usually make the mix and bake two at a time. The custard mix can be refrigerated for a couple of days. If you have a big family, feel free to multiply the recipe.
Baked in a single dish
Yes, this can be baked as a single big pudding too. Just use a larger baking dish and make sure to grease it properly. This might need more time to bake. So reduce the temperature to about 340°F and bake for about 30 minutes. Every oven is different so check at 20 minutes to see how far the custard is and adjust the time accordingly.
Do not over-bake!
Custard tend to over-bake really quickly (before you know it) so keep an eye. Remember, the custard will continue to cook as it cools too, so remove when the center is still very wobbly (but not runny). Over-baked custard tend to be rubbery and not very pleasant to eat!