Berry Pocket Eggy Bread Recipe

This Berry Pocket Eggy Bread is a fun and fruity recipe, which is made with thick-cut bread stuffed with fresh raspberries and soaked in a banana-egg custard. It’s the perfect special breakfast or brunch, ready in about 20 minutes.

Berry Pocket Eggy Bread Ingredients

• 2 thick slices of seeded wholemeal bread
• 150g raspberries
• 2 large free-range eggs
• 1 small ripe banana
• 1 pinch of ground nutmeg
• 1 pinch of ground cinnamon, plus more for serving
• Olive oil
• 20g shelled pistachios
• 4 heaped tablespoons fat-free natural yoghurt
• Manuka honey (or other honey), for drizzling

How To Make Berry Pocket Eggy Bread

1. Make the Custard: In a blender, blitz the eggs, peeled banana, and a pinch each of nutmeg and cinnamon until completely smooth. Pour this eggy mixture into a wide, shallow bowl.
2. Stuff the Bread: Cut your bread slices about 2.5cm (1 inch) thick. Carefully cut a slit into the longest side of each slice and wiggle your knife inside to create a pocket. Use your finger to gently stuff the raspberries inside the pocket, packing in as many as you can without tearing the bread.
3. Soak the Bread: Lay the raspberry-stuffed bread in the eggy banana mixture. Gently press down on the bread to help it soak up the custard.
4. Cook the Eggy Bread: Heat about 1 teaspoon of oil in a large non-stick frying pan over a medium-low heat, then wipe most of it out with a paper towel. Pour half of the excess egg mixture from the bowl into one side of the pan, then place a piece of the soaked bread on top of it. Repeat with the other slice.
5. Flip and Serve: Cook for 3 to 4 minutes on the first side, until golden brown. Confidently flip the slices over and cook for the same amount of time on the other side. While they cook, smash up the pistachios.
6. Garnish and Serve: Serve the hot eggy bread topped with a dollop of yoghurt, a sprinkle of the smashed pistachios, an extra pinch of cinnamon, and a drizzle of honey.

Recipe Tips

• How to get a perfect custard coating? The recipe includes a great trick: pouring the leftover egg mixture into the pan first and then placing the soaked bread on top creates a lovely, thin “pancake layer” that coats one side of the bread beautifully.
• Can I use different fruits? Yes! This would be delicious with other soft berries like blueberries, or with finely chopped strawberries or peaches.
• What’s the best bread to use? A thick-cut, sturdy bread is essential to hold up to the stuffing and soaking. A seeded wholemeal, as suggested, is great, but a thick-cut brioche or challah would also be a fantastic, more decadent option.
• How to get the best flavor? Use a very ripe banana for the custard, as it will be sweeter and blend more smoothly. For the topping, toasting the pistachios in a dry pan for a few minutes before crushing them will bring out their deep, nutty flavor.

What To Serve With Berry Pocket Eggy Bread

This is a complete and satisfying breakfast or brunch dish all on its own. The combination of the warm, stuffed eggy bread and the cool, creamy yogurt is a perfect pairing. It needs no other accompaniment, but a cup of coffee or tea is always a great choice.

How To Store Berry Pocket Eggy Bread

• Best Eaten Fresh: This dish is at its absolute best when it is hot and fresh from the pan. The contrast between the crispy outside, soft inside, and fresh topping is key.
• Refrigerate: If you have leftovers, they can be stored in an airtight container in the refrigerator for up to 2 days, but the bread will soften considerably.
• Reheat: Gently reheat the eggy bread in a non-stick skillet over a low heat or in a toaster oven to restore some of its crispiness.

Berry Pocket Eggy Bread Nutrition Facts

• Serving: 1 slice
• Calories: 550 kcal
• Carbohydrates: 75g
• Protein: 22g
• Fat: 20g
• Saturated Fat: 5g
• Sugar: 35g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

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