Today I would like to share with you a dish which looks bad but tastes heavenly. I think it should be interesting for anyone who, like me, doesn't like throwing food away. I used these leftover ingredients: stale challah, some fruit and coconut milk. There wasn't enough to prepare a big dish, but there was just enough for a messy dessert.

The bake with challah and in-season strawberries and blueberries combined with coconut milk and a coconut crumble topping was excellent with currant sorbet and fresh peppermint leaves. It was sweet, wonderfully crunchy on the outside and moist and fruity inside.

Ingredients (for 2 people)
half a big challah
a couple of strawberries
a handful of blueberries
150ml of coconut milk
3-4 tablespoons of maple syrup
half a teaspoon of cinnamon
crumble topping
1 tablespoon of butter
4 tablespoons of desiccated coconut
2 teaspoons of caster sugar

Heat the oven up to 185C. Smooth a casserole dish (15x20cm) with some butter.
Slice the challah. Wash the fruit. Cut the strawberries into quarters. Leave some nice pieces aside for decoration. Arrange the slices of the challah and fruit in the casserole dish. Mix the coconut milk with the maple syrup and cinnamon. Pour the mixture onto the challah. Cover the dish with some aluminium foil and bake for 25-30 minutes. Remove the foil and bake for 15 minutes until the top is slightly brown. Prepare the coconut crumble topping. Melt the butter in a pan. Mix the desiccated coconut with the caster sugar. Put them into the pan and fry until the desiccated coconut is slightly brown. Leave to cool down. Sprinkle the bake with the desiccated coconut before serving. Serve hot with ice cream.

Enjoy your meal!

Try also
Children in the kitchen, i.e. strawberries in chocolate glaze
Strawberry cake with blancmange
Rhubarb and strawberries under a coconut crumble topping