Ingredients

For the 'shake'

  • 800g white split tin loaf
  • 400g Kelderman Rye Bread
  • 20g black pepper and sea salt croutons
  • 1 milk chocolate chip brioche swirl

For the topping

  • 2 chocolate mini doughnuts
  • 1 gruyere poppy seed twist
  • 1 plain bagel
  • 1 crumpet
  • 1 frozen all-butter croissant, baked
  • 1 grissini breadstick
  • 1 tsp strawberry jam
  • 50g dark chocolate, chopped
  • 8 salted pretzels

Method

  1. 1

    Slice the crust end off the white loaf, then slice 5 more 1cm-thick pieces of bread. Cut one of the slices in half diagonally to make a triangle and set them all aside. Remove the crust from the rest of the loaf. Whizz the bread up in a food processor until it makes fine breadcrumbs and empty into a bowl. Place the rye bread in the food processor, and whizz that into fine breadcrumbs too. Tip the rye breadcrumbs into another bowl and mix with the white breadcrumbs until you have the desired ‘milk chocolate’ colour.

  2. 2

    Take a 1-litre Kilner jar and line the bottom with a layer of breadcrumbs. Arrange 4 croutons around the jar, pushed up against the glass, and fill in the space between them with more breadcrumbs. Repeat until you’ve filled the jar with breadcrumbs and croutons to make a pattern. Leave the neck of the jar free of breadcrumbs.

  3. 3

    Take the crust slice, and cut it into a circle that will fit snuggly inside the top of the Kilner jar. Push it into the top of the jar to keep the crumbs in place. 

  4. 4

    Take 4 and a half pieces of bread to make the ‘cream’ decoration. Cut off the crusts, gently tear each slice into strips with rough edges, and poke them into the jar so they stick halfway out around the rim to resemble cream. Push the brioche swirl down on top of ‘cream’ and use a wooden barbecue stick to hold it in place.

  5. 5

    Let your imagination run wild as you arrange baked goods on top of your ‘breadshake’. Use wooden barbecue sticks to hold each item in place. We used one stick to hold the doughnuts and another to hold a crumpet and a croissant. Stick the breadstick in like a ‘straw’ and balance the cheese twist on top. Take the remaining half a slice of bread, toast it until golden and cut into two triangles. Decorate with a little jam and stick one slice into the side of the ‘breadshake’.

  6. 6

    Put the chocolate in a small bowl and microwave on medium for 1-1½ minutes until melted. Allow the chocolate to cool slightly, then pour into a disposable piping bag. Snip a small hole in the end of the bag and carefully pipe chocolate around the rim so it dribbles down the glass a little. Allow the chocolate to almost set, then place pretzels around the rim to decorate.

  7. 7

    Serve as a showstopping breakfast centrepiece for the family, with the leftover mini brioche buns, mini doughnuts, bagels and toasted crumpets alongside. Use any leftover breadcrumbs from the ‘shake’ for a pasta bake or these crispy green bean snacks.

Nutritional Details

Each serving provides
  • Energy 875kj 209kcal 10%
  • Fat 7.6g 11%
  • Saturates 4.3g 22%
  • Sugars 8.7g 10%
  • Salt 0.45g 8%

% of the Reference Intakes

Typical values per 100g: Energy 1482kj/354kcal

Each serving provides

29.4g carbohydrate 2.0g fibre 4.7g protein

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