Blackberry Bread Pudding

Blackberry Bread Pudding

2 eggs
3/4 c heavy cream
1/4 c milk
1/2 c sugar
1 t blackberry brandy (or vanilla extract)
4 c 3/4-inch-cubed challah bread (or brioche)
3 c blackberries
1/8 c sugar

Preheat oven to 350 degrees F. Butter a 9" square baking pan or individual ramekins and set aside.

Bake bread cubes in 1 layer in a large shallow baking pan until golden-brown, about 10 minutes.

In a large bowl, whisk together the eggs, cream, milk, sugar and blackberry brandy. Add the cut bread and gently toss well. Let sit 10 minutes, tossing occasionally.

In a bowl, gently toss the berries with the 1/8 cup sugar.

To assemble and bake for a 9" square baking pan: Spread the challah mixture in the baking pan. Spoon the berry mixture on top. Sprinkle some sugar over the berries. Bake for about 45 minutes or until a knife inserted in the center comes out clean and the top is golden.

To assemble and bake for individual baking dishes: Divide the challah mixture evenly among 4 buttered ramekins. Spoon the berries on top. Sprinkle with sugar. Set on a baking sheet and then bake for 30 minutes or until top is lightly golden.

Makes 4 to 8 servings.


This recipe can be halved and baked in 2 ramekins for 2 - 4 servings. Serve with whipped cream sweetened with a little sugar and blackberry brandy. This is great with blackberries but can be made with fresh raspberries or blueberries or a mixture of all 3.

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