Berry Bannock Bread Pudding

  • prep time15 min
  • total time 55 min
  • serves 6

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.

28 Ratings
Directions for: Berry Bannock Bread Pudding


5 cups cubed day-old bannock

½ cup milk

1 egg, lightly beaten

¼ cup granulated sugar + 2 tsp for top

2 tsp vanilla extract

1 pinch nutmeg

1 cup berries (fresh or frozen)

2 Tbsp shredded unsweetened coconut


1. Lightly grease 8-inch round oven-safe dish; scatter half of the bannock cubes into dish.

2. 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.

3. Repeat with remaining bannock, egg mixture and berries.

4. Sprinkle with remaining 2 tsp sugar.

5. Bake in 350ºF oven until top is light golden, about 25 minutes. Sprinkle with coconut.

6. Bake until coconut start to turn golden, 10-15 minutes.

Source and Credits

Recipe courtesy of Jennifer Bartoli

See more: Bake, Berries, Bread, Eggs/Dairy, Great Canadian Cookbook, Side


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