Summer Berries Eggy Bread

Is anyone else torn between nostalgia at the end of summer and anticipation at the thought of autumn? I can practically smell the pumpkin and cinnamon around the corner but I’m also clinging to the last of the sunny rays like a child clings to her mother at the school drop-off. I feel like I’ve barely had time to enjoy the summer produce — all the colourful berries, the luscious vegetables. Summer, to me, equals a rich variety of seasonal fruits and vegetables to choose from, so much so that I feel a bit overwhelmed. What shall I try first? Which dish shall I make? I try to invent so many recipes at a time that I feel I am passing by so many opportunities. 


So as autumn creeps ever closer (make no mistake, I am bouncing with joy at the thought of woolly jumpers and knee-high socks) I am making haste and enjoying the last of the summer fruits. Pretty soon we’ll all be enjoying slice after slice of warm, crisp apple pie and giant mugs of spicy cocoa, but for now, let us honour the glorious British berries in this comforting breakfast recipe. 


Serves two–three (or one very hungry girl)Ingredients:
Mixed berries — I used blueberries, raspberries and red currants
2 bananas
200ml almond milk
a pinch of stevia (optional)
3-4 slices of your favourite bread, stale
a little bit of oil/butter for greasing
vanilla soy yogurt
cinnamon

Instructions:
Slice one banana and a half and blend with the almond milk. Add sweetener if you want. Pour into a hollow plate and soak the stale bread in the smoothie for a good ten minutes or so to let the bread soak it up, but not so much that it will get soggy and decompose. 
Pre-heat the oven to 180ºC. 
Grease the bottom of a medium-sized baking dish. Scatter the berries on the bottom, as well as the other half of a banana, sliced. Arrange the slices of bread on top of the fruit to cover the whole dish. If you have any of the smoothie left over, go ahead and pour it on top of the bread. Sprinkle some cinnamon over the top and bake for 15 minutes. 
Serve with some vanilla soy yogurt.


Ideal for a lazy late Sunday morning as you sit on your porch, or perhaps your terrace, in your pyjamas, catching a few rays of sun on your face, your favourite book by your side. Enjoy in silence while the city slowly wakes up. 

Good morning, my lovelies. 


— Clem

2 thoughts on “Summer Berries Eggy Bread

  1. oh summer…you have flied so fast. I am always very happy about the lower temperatures of fall, but here in Québec, winter is really bad on me. We have very (very) low temperature (like -35) with very big amounts of snow. Drinking tea and wearing some big socks is very needed. Your desert looks delicious, with bright colorful berries in there! Beautiful!

    Like

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