So, I had been eyeing this recipe for French Toast Berry Souffle on a fellow foodie’s blog. It is essentially a recipe for bread pudding that has blackberries in it. I went out, bought the ingredients, and went to work on it. I was reading the directions very, very carefully, and following them to a T. At one point (she has now fixed it), the directions read: “Place all remaining ingredients, except berries, in the blender and blend until smooth.” I took this literally and also put the bread in the blender. Woops. But this mistake turned into the most creamy, smooth, delicious souffle I have ever had. I have eaten it for breakfast, dinner, and dessert and I highly recommend that you make it NOW. Below is my tweaked recipe.
Recipe: Serves 1 (and 1 only….)
Preheat the oven to 350.
In a blender, grind a Tbsp of rolled oats until powdery. Add 1/2 cup milk, a tsp vanilla, almost a tsp cornstarch, a pinch of sugar or stevia, a squeeze lemon juice, and two slices of whole wheat bread. Stale bread is preferable but it doesn’t seem to matter too much. Blend until smooth.
Spray a ramekin with canola oil and pour the mixture in. Then, place as many blackberries as you can fit into the mixture. Bake for 20-35 minutes, until done to your liking.
Serve plain, or with vanilla yogurt or whip cream!
Blackberries * These berries have one of the highest concentrations of antioxidants! They are also rich in vitamin A and C.
Whole wheat bread * Because this dish uses whole wheat bread instead of the typical white bread, its G.I. ranking is much lower. The whole wheat bread also provides fiber and 8 grams of protein!
The original recipe can be found here.