Blackberry Vanilla Bread Pudding
Old fashioned bread pudding is a favorite at my house. This tender vanilla bread pudding recipe is freckled with ripe blackberries for bright berry flavor!
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 check papers, plan for the following day, and rush home to sift through cookbooks and food magazines. There I would search for recipes that would 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 bread pudding 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.
Colorful Tableware from Villeroy & Boch.
Classic vanilla bread pudding: 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 early summer’s precious gift of bright blushing berries.
This old fashioned bread pudding with fresh blackberries, is utterly irresistible and hassle-free to boot. Simply toss chunks of good bread and fresh berries into a baking dish, then whisk up a custard base and pour it over the top. After baking you have a bubbling cloud of creamy pudding with a crunchy golden top.
I served this perky blackberry vanilla bread pudding at a dinner party last week and it was an overwhelming sensation. More proof that my “Less is More” mantra for 2012 is a happy path to take.
Yield: 12 servings
Prep Time: 15 minutes
Cook Time: 75 minutes
Old Fashioned Vanilla Bread Pudding with Blackberries
1 lb. loaf of good country bread, cut into 1 inch cubes
2 cups fresh or frozen blackberries
1 cup heavy cream
4 cups half & half (or whole milk)
2 1/2 cups sugar
1 Tb. vanilla extract
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. salt
Place the bread cubes and blackberries in a 9X13 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 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. All it to cool for 20 minutes before serving. (If the top starts to get too dark, place a piece of loose foil over it while baking.)
Berries, Berries, Berries:
Earl Grey Berry Tart ~ Chasing Delicious
Raspberry Ice Cream Sandwiches ~ Good Life Eats
Blackberry Jam Cake ~ Salt and Chocolate
Yogurt Mixed Berry Pie ~ Cooking On The Side
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