Bread pudding with pineapple and cranberries

This bread pudding is an ideal snack on an intensive training day.

 4 Eggs
 50 ml coconut drink
 1 tbsp corn starch
 400 g White bread
 200 g pineapple in cubes
 50 g dried cranberries
 100 ml ginger syrup
 150 g Apple sauce

1

Preheat the oven to 180°C.

2

Mix the eggs with the coconut drink and cornstarch. Tear the bread into pieces and soak it in the egg mixture. In the meantime, cut the pineapple into pieces and mix with the cranberries, ginger syrup and apple sauce.

3

Mix everything and pour into a baking tin lined with baking paper. Bake the bread pudding for 40 minutes in the preheated oven and then let it cool.

4

Tip: You can also make this bread pudding with another vegetable drink, and you can replace the pineapple with other fruit of your choice.