Why We Love This Easy Bread Pudding with Blackberries
My first few years of marriage were a time of wonderful memory making. I had just started teaching third grade and loved every minute of it. After shuffling the little guys out the door each day, I would grade papers, plan for the following day, and rush home to sift through cookbooks and food magazines. There I would search for recipes to spark my creative juices. Old fashioned bread pudding was something my young hubby and I would bake again and again, combining different flavors and experimenting with sauces. We thought of a bread pudding recipe as the most comforting, yet chic, dessert at the time and would serve it to guests any chance we got. I think we put on a few “bread pudding pounds” that first couple years of marriage. A classic bread pudding recipe is the ultimate pillow of goodness, with crisp toasted edges and a rich custard-like interior that puts the best french toast to shame. It’s the perfect cradle to gently nestle summer’s precious gift of bright blushing berries. This Blackberry Bread Pudding Recipe, is utterly irresistible and hassle-free to boot.
Ingredients You Need
Bread – use a good country bread and cut the bread slices into cubes Blackberries – fresh or frozen Heavy Cream and Half & Half – for a creamy custard mixture Eggs – eggs will make the custard mixture silky and turn the bread into bread pudding! Sugar – for a hint of sweetness Vanilla – for added flavor Spices – Cinnamon and nutmeg Salt – to balance the flavors
How to Make Blackberry Bread Pudding
Place the bread cubes and blackberries in a 9 x 13 inch baking dish and toss to distribute the blackberries evenly. In a large bowl, whisk the remaining ingredients together into a frothy custard base. Pour the custard mixture over the bread cubes. Cover and refrigerate for at least 2 hours. Preheat the oven to 350 degrees F. Bake uncovered for 1 hour and 15 minutes, until golden and bubbly. The bread pudding should still be a little jiggly in the middle. If the top starts to get too dark, place a piece of loose foil over it while baking. Allow it to cool for 20 minutes before serving.
Tips & Tricks
The bread you use matters! Use a high quality bread like country bread or brioche bread! I don’t recommend using a soft white bread here as it will get too soft when soaked in the custard. If you have stale bread, that would be even better! Use fresh blackberries when they are in season! This easy bread pudding recipe is extra delicious in the summertime when blackberries are ripe and juicy. However, in the off season, you can use frozen blackberries! Butter or grease your baking dish in order to prevent it from sticking to the sides of the baking dish!
Serving Suggestions
Serve your warm bread pudding with a scoop of vanilla ice cream! It is also delicious with a fruit sauce or caramel sauce drizzled over the top!
Looking for More Easy Dessert Recipes? Be Sure to Try:
Old Fashioned Blueberry Pudding with Rose Water Chocolate Pudding Cake Strawberry Rhubarb Yogurt Muffins Blueberry Ricotta Pizza White Chocolate Bread Pudding with Vanilla Sauce
Share This Recipe With Friends!
