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.
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:
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
- 1 pound 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
- 8 large eggs
- 2 1/2 cups sugar
- 1 tablespoon vanilla extract
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
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.