Blackberry Bread Pudding
10 ingredients
4 steps
Ingredients
- 1 loaf (1 Lb. Size) Country Style Bread
- 2 cups Fresh Or Frozen Blackberries
- 8 whole Eggs
- 4 cups Whole Milk Or Half-and-Half
- 2-1/2 cups Sugar
- 1 cup Heavy Cream
- 1 Tablespoon Vanilla Extract
- 1 teaspoon Cinnamon
- 1/2 teaspoons Nutmeg
- 1/4 teaspoons Salt
Directions
-
1Place the bread cubes and blackberries in a 9x13 baking dish and toss to distribute the blackberries evenly.
-
2In 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.
-
3Preheat the oven to 350°F. Bake uncovered for 1 hour 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.)
-
4Serve warm.
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