I love bread and butter pudding. 

This is the next best thing. Matzah sprinkled with a tonne of chopped banana, chopped dried apricots and blueberries. (Feel free to swap other fruits in according to your taste or what you have in your fruit bowl.)

The fruits are generously dredged with cinnamon and coconut sugar before a custard mixture — egg, milk, vanilla and cream cheese — is poured over. If you're aiming for breakfast then you may want to reduce the sugar a little as this is on the sweet side. It will depend also on the fruits you use.  

Refrigerate overnight so the matzah can soak up all that yummy custard and the after 45 minutes in the oven, your breakfast kugel will smell dreamy. It has a rice pudding-y quality to it which has always been one of my comfort foods.

Ingredients:

a schmear of coconut oil or dairy-free spread, for greasing
2 sheets of matzah
150g blueberries
160g dried apricots
1 large banana, sliced    
20- 30g coconut sugar 
1/2 tsp ground cinnamon
4 large eggs, beaten
100g cream cheese
120ml skimmed milk
1 tsp vanilla extract

Method: 

Lightly grease an oven dish approximately 15cm x 23cm with coconut oil or a dairy-free spread.

Place one matzah sheet over the base. You'll need to break it up a bit to fit. 

Combine the sugar and cinnamon in a bowl.

Scatter half of the fruits over the matzah and sprinkle with half of the sugar/cinnamon mixture. Repeat.

Soften the cream cheese gently with a fork and beat in one of the eggs. When smooth, beat in the remaining eggs and vanilla.

Pour the custard into the oven dish. Cover and refrigerate for at least 3 hours or overnight. 

When ready heat your oven to 180°C (160°C fan) and bake the kugel for 45 minutes, until puffed up, golden and a little springy to the touch.  

Serve with yoghurt/creme fraiche and more berries.