Want to be voted most popular at your next brunch gathering? Whip up this Very Berry Cherry Breakfast Custard.
I admire anyone who can wake up and whip up a seven course breakfast for their family and guests. I think it takes a lot of patience and discipline to create a spread worthy of a royal homecoming first thing in the morning. That’s not me. I need food, and I need it fast. A scrambled egg in the microwave, a peel top yogurt, toast….something quick. Something easy. I wake up hungry and I don’t function well with hunger pains. After all, if I sleep for the full eight hours the experts recommend, than that’s eight hours I haven’t slipped a crumb of anything past my lips. My stomach tells me that’s not acceptable.
My recipe box is filled with quick and easy ideas for breakfast. Sometimes it’s something I can make at night and just bake in the morning like my Cashew Vegan French Toast. Or maybe I made some No Bake Almond Butter Energy Bites the night before, something easy just to slip into my workbag as I rush out the door. More often than not, I grab a bowl of fruit and start my day.
I recently found an easy recipe for a Berry Breakfast Custard. The recipe goes against my norm of a quick breakfast. However, I think it is well worth the wait – especially if you are fixing a brunch for your bestie’s birthday or it’s a special day for you and your significant other.
Egg custard itself is light, light on ingredients and light on your appetite. This pairs well with other breakfast dishes like a Quinoa Fruit Bowl or Blueberry Muffin Cupcakes. It takes ten minutes to throw together and about 45 minutes to bake. Plenty of time for coffee.
- 4 tbsp + 2 tbsp sugar
- 3 large eggs
- 3/4 cup whole milk (1-2% or skim milk not recommended)
- 2 tbsp. unsalted butter, melted + extra butter for baking dish
- 1/2 tsp. cinnamon
- 1/2 tsp. nutmeg
- 1/2 cup flour, any variety
- 1/4 tsp salt
- 2 cups frozen mixed berries
- 1 cup frozen pitted cherries
For the sugar glaze
- 1 cup powdered sugar
- 1 tbsp butter, softened
- 1 tsp. pure vanilla extract
- 2 tbsp milk
- Preheat oven to 350 degrees.
- Mix glaze ingredients in a medium bowl (add more milk until glaze reaches desired consistency). Set aside.
- Coat a 2-quart baking dish with butter.
- Dust buttered dish with 2 tbsp sugar.
- Add eggs, milk, melted butter, 4 tbsp sugar, cinnamon, and nutmeg to a blender and blend until smooth.
- Add flour and salt, pulse until blended. Do not over blend.
- Pour egg batter into buttered and sugared baking dish.
- Add the mixed berries and cherries over the egg batter, spreading evenly but not burying them.
- Bake for 45 minutes until custard is puffed and the center is just barely set.
- Allow to cool for about 10 minutes to set before serving.
- Lightly drizzle custard with sugar glaze just before serving.
The sugar glaze can be optional. I personally love my breakfast custard to be on the sweet side!
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