Donate Naturally + Cherry Bread Pudding Recipe

Food is the center of so much of what we do, our day, our social interactions and health.  Naturally… we want to choose foods that are healthy, fresh and nutritious.  Organic options are stepping up to the front of the pack more and more each day.  But they aren’t always easily available to everyone, everywhere.

Donate Naturally is a great resource for getting responsibly sourced, organic and natural products delivered to my home.  This local Toronto based company was started by a mom with a positive, ulterior motive.  Raising money for charity.  Donate Naturally contributes 15% of every purchase to the charity of your choice.  Your local school or community center, or a large charitable organization.  The choice is yours.  How amazing is that?  And no, they don’t inflate the costs of products to compensate for this percentage.

They are an online retailer of healthy and organic non-perishable foods (perishable ‘staples’ available to GTA), personal and household products, as well as supplements. Selling everything from cereal, to laundry detergent, multivitamins to skin cream.  And the determining factor in the products they offer?  It has to be good for you and your family. Donate Naturally does not list products with harmful chemicals or toxins, and even has a No/No list.  Choose from prepacked bins or customize your order completely.  These are trusted brands, conveniently delivered right to your front door!

Taking advantage of this convenient service, Brick Street Bakery bread, Harmony Organic milk and some fresh rowe farms greenvalley eggs, greeted me in a reusable grocery bin along with the pleasant and smiling delivery fellow.  He happily handed over my bin of goodies.  There was only one place to go from here.

Make something with all of these wonderfully fresh, organic products!

After some yummy eggs and toast for breakfast and a perfect latte from thanks to my hubby, I had an idea of something else to make.  Bread pudding!

My family loooves bread pudding.  Such a comforting and simple creation.  Quality ingredients really do make this dish something special even though it’s origins or quite humble.  Dessert or a breakfast treat?  That’s up to you!  Traditional bread pudding with raisins is always an option, but I wanted to keep this one in the spirit of the summer and all the amazing fresh fruits available to us during this season. Right now, cherries are plentiful!

Cherry Bread Pudding

6-7 slices of day old bread
4 Tbsp unsalted butter, melted (plus more for buttering ramekins)
3/4 cup fresh sweet cherries, pitted and sliced in half
4 greenvalley organic eggs, beaten
2 cups Harmony organic milk
3/4 cup raw sugar
1 tsp ground cinnamon
1 vanilla bean pod

Preheat oven to 325 degrees F.

1. Cut bread into 1 inch square pieces and divide equally into four buttered ramekins.

2. Drizzle melted butter over the bread, sprinkle with cherries (evenly between the ramekins)

(You may notice one without cherries… that’s for my papa.  He likes the traditional, raisin)

3. In medium saucepan, combine milk and sugar, cinnamon and seeds from vanilla bean pod.  Whisk occasionally over medium low heat until sugar has completely dissolved.

4.  Add eggs to the milk mixture, whisking as they are added, until well combined.

5. Pour the mixture over the bread in each ramekin (evenly).  Gently push the bread down until it is covered and soaking up the egg mixture.

6. Place ramekins in a casserole dish and fill halfway up the sides with hot water (will help them bake evenly).  Bake in the center of the oven for 1 hour, or until a knife inserted into the center comes out clean. Cover tops of ramekins with foil if browning too quickly during the last bit of cooking time.

Serve warm and enjoy, knowing you’ve given back!

Brought to you by DonateNaturally.com.  Fundraising while you shop.

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Comments

  1. says

    This is a lovely recipe. Thanks for the info on Donate Naturally. I’m headed over to their site.

    Stopping by from the Thursday Treasures party. Have a wonderful weekend!

    Julie @ This Gal Cooks

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