A loaf of bread is a delicious snack or dessert.

This time I used berries among the bread loaf.

They bring delicious taste and beautiful color.

This bread loaf is soft vanilla on the inside and wonderfully crisp on the outside.

I think the bread loaf is reminiscent of a combination of poor knights and a pancake.

It is most often made from white bread, such as french bread.

You can also use bun hold for this recipe.

It is advisable to bake the bread loaf covered with aluminum foil according to the instructions.

Remove the aluminum foil 15 minutes before the end of the baking time.

This way you get just the right color and crispness.

The bread loaf can be enjoyed immediately warm or chilled before serving.

To my taste this was best a little cool.

A small ice cream ball on top and a delicious dessert serving is ready.

Vanilla bread loaf

  • about 300 g of French bread

  • 4 dl cream-milk mixture

  • 2 eggs

  • 1 yolk

  • 2 tablespoons sugar

  • 2 tablespoons vanilla cream powder

  • 2 teaspoons vanilla sugar

  • 100 g of strawberries

  • 80 g of blueberries

Cut the French bread first into slices and then the bread slices into four more pieces.

In a bowl, mix the cream-milk mixture, eggs, yolk, sugar, vanilla cream powder and vanilla sugar.

The bread slices are cut into four parts.Photo: Taru Vihavainen

Chop the strawberries into slices.

If you use frozen strawberries, then thaw them for a little while and cut them into curdy slices.

Lado bread slices in an oven-proof frying pan or pie pan (for example, 23 cm).

Sprinkle a little strawberry slices and blueberries on top of the breads.

Photo: Taru Vihavainen

Lado the berries on top of another layer of bread and berries, but leave the berries still a little.

Pour the liquid mixture over the breads.

Try to get all the pieces of bread soaked in the cream-milk mixture.

Sprinkle with remaining berries.

Let the bread loaf stand for about ten minutes and then bake under aluminum foil at 175 degrees for 30 minutes.

Remove the aluminum foil and continue baking for another fifteen minutes without the aluminum foil.

Lift the bread loaf out of the oven and let it cool for a moment.

Photo: Taru Vihavainen

Serve hot or chilled.

You can serve with a loaf of bread, for example, vanilla ice cream or vanilla sauce.

Photo: Tuomas Vihavainen

Taru Vihavainen is a physiotherapist by profession.

It all started with a christening cake, which made him more interested in baking.

Vihavainen started running the Pullahiiren baking corner blog in 2006 and stayed that way.

Over the years, the blog has gained popularity and at its best reaches tens of thousands of readers a month.

Angry has also written three baking books.

In addition, he holds baking courses and designs recipes for businesses.

Taru Vihavainen especially wants to encourage parents to bring their children to the kitchen.