Wholegrain, Berries & Egg Breakfast Pudding

This recipe is a delicious and nutritious warming breakfast option for the weekend with wholegrain fiber, egg protein, berry antioxidants and even a wee pinch of cinnamon to help balance blood sugars. Pop it in the oven, head out for a walk and arrive home to a delicious smell in your kitchen.


  • 3 Slices of Wholegrain Gluten Free Bread
  • 2 Eggs
  • 1 Dessertspoon of Honey
  • 1 Cup Oatmilk
  • ¼ teaspoon vanilla extract
  • ½ – 1 teaspoon cinnamon (to your taste)
  • Pinch of sea salt
  • Natural Yoghurt


  • Preheat the over to 180 deg C
  • Cube the bread and place in a baking disk
  • Whisk the eggs and add the honey, oatmilk, vanilla extract, cinnamon and salt
  • Pour the egg mixture over the bread and soak for 20 minutes
  • Cover with your choice of mixed berries and place in the over for 1 hour
  • Serve with a drizzle of natural yoghurt and maple syrup

This dish is a cosy and warming treat for an autumn or winter Sunday morning! 

Lyn Sharkey Nutrition
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