Ingredients
| 2 tbsp | (30 mL) | Canadian unsalted butter |
| 2 cups | (500 mL) | Canadian 2% milk |
| 1 cup | (250 mL) | Canadian 2% plain yogurt |
| ⅓ cup | (80 mL) | maple syrup |
| 6 | eggs | |
| 2 tsp | (5 g) | ground cinnamon |
| 2 tsp | (10 mL) | vanilla extract |
| 1 | (300 g) | loaf crusty bread, cut into cubes |
| 2 cups | (300 g) | fresh or frozen strawberry rhubarb mix (or berries of your choice) |
Garnish
| 2 cups | (500 mL) | Canadian 35% whipping cream |
| 1 tsp | (5 mL) | vanilla extract |
| 1 cup | (150 g) | strawberries, halved |
| ½ tsp | (1 g) | ground cinnamon (optional) |
Directions
- Preheat oven to 350°F.
- Grease a 9x13-inch casserole dish with butter.
- In a large bowl, whisk together milk, yogurt, maple syrup, eggs, cinnamon and vanilla extract until smooth. Set aside.
- Add the cubed bread and frozen strawberry rhubarb mix to the dish and distribute evenly.
- Pour the milk mixture over the bread and fruit, ensuring everything is well coated.
- Let stand for 30 min at room temperature or cover and refrigerate for at least 2 hours or overnight.
- Bake uncovered for 55 to 60 minutes or until the custard is set and the top is lightly golden.
Garnish
- In a chilled bowl, whip the cream and the vanilla extract until soft peaks form.
- Serve warm topped with sliced strawberries, whipped cream and a sprinkle of cinnamon if desired.
Tip
- Use day-old bread for the custard bake. It soaks up the milk mixture and has more of a structured texture.