Blackberry Bread Pudding Recipe
This old fashioned Blackberry Bread Pudding Recipe is a favorite at my house, freckled with ripe blackberries for bright tangy 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 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.
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 creamy Blackberry Bread Pudding Recipe with a crunchy golden top.
Big sigh….
I served this perky Blackberry Bread Pudding Recipe at a dinner party last week and it was an overwhelming sensation. More proof that my “Less is More” mantra for the year is a happy path to take.
Berries, Berries, Berries:
Old Fashioned Blueberry Pudding with Rose Water
Strawberry Rhubarb Yogurt Muffins
Raspberry Ice Cream Sandwiches ~ Good Life Eats
Blackberry Jam Cake ~ Salt and Chocolate
Yogurt Mixed Berry Pie ~ Cooking On The Side
Blackberry Bread Pudding Recipe
Ingredients
- 1 pound good country bread, cut into 1-inch cubes (1 loaf)
- 2 cups blackberries, fresh or frozen
- 1 cup heavy cream
- 4 cups half-and-half, or whole milk
- 8 large eggs
- 2 1/2 cups sugar
- 1 tablespoon vanilla extract
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
Instructions
- Place the bread cubes and blackberries in a 9 x 13 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.) Serve warm.
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Ten years later and your recipe is still a hit! We had extra long brat buns leftover from a cookout and my husband asked me to use them to make bread pudding. I also had a bunch of blackberries on hand. Blackberry cobbler is my absolute favorite and this was a refreshing spin on that! I used three cups of blackberries (because I love them) and double the spices with a little added cloves (because I am extra). It is amazing! I plopped a little whipped cream on the top and YUM! Next time I might cut back on the sugar a little bit because I think the added blackberries made it sweeter naturally. Thanks so much for writing exactly what I needed!
This bread pudding changed hearts and minds! Several family members who generally don’t like bread pudding went back for seconds. Enough said. Try this recipe, make sure you bake through and serve warm!
I’m about to make it.
What if I use half blackberries and half raisins?
(I don’t have enough of either.)
Thanks.
Hi, I’m about to make this bread pudding, and I’m wondering do you mix the heavy cream with the rest of the ingredients, or is that used to make a whipped topping? Thanks.
Hi Jason,
It goes IN the breading pudding. Additional toppings are optional. Happy baking! :)
Can you you use the mug bread for this?
Hi Janet,
It SHOULD work, but I haven’t tried that. Make sure to cut the bread into cubes and toast it first. That way, it will have a better chance of holding its shape. Happy Baking!
I’m about ready to make this! I can’t wait to gain 100 more pounds! lol
Can you use raspberries with the vanilla blackberry Bread Pudding. I would like to make this for our family picnic this weekend. This recipe looks scrumptious. I so look forward to your response. Thanks….Gee
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Loved the recipe!!! Just moved to Portland where there’s a bountiful of wild Marion berries! I’m also gluten free so I used your recipe with one variation, I substituted gluten-free brown rice bread instead of the country white bread. With the fresh picked berries it came out scrumptious! Thanks again for recipe perfect summertime sweet!
I’m wondering if you can prepare ingredients, cover and refrigerate for much more than 2 hours. Or up to how long can this be prepped in advance before baked in the oven? For instance can I prepare it the night before I plan on serving and then put into oven the next day or does it become too soggy? Thanks!
I just made this, but I used challah bread because it’s what I had here. I did half blackberries and half red raspberries. I also substituted the vanilla extract and used 1 vanilla bean, scraped. It just came out of the oven. Smells heavenly. I made it for my hubby since bread pudding is his favorite and today is our wedding anniversary. Hope it tastes as good as it looks/smells!
Thanks!
I’m always so happy when a google search returns a recipe from a blog I love.
Bread is soaking as I type. Excited!
Thank you.
Thinking about using vanilla almond milk instead of the cream…. maybe a little less bread pudding pounds… that and I have it on hand, hopefully it still turns out as good as it looks!
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I just love bread pudding. It looks so good.
I am a fan of bread pudding anytime of the year, and love the summer feel of fresh berries in this one!