Berry-Vanilla Bread Pudding


August 13, 2015

Traditional dessert with berry goodness


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)

8 eggs

2 1/2 cups sugar

1 Tb. vanilla extract

1 tsp. cinnamon

1/2 tsp. nutmeg

1/4 tsp. salt


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.

3Pour the custard over the bread cubes.

4Cover and refrigerate for at least 2 hours.

5Preheat the oven to 350 degrees F. Bake uncovered for 1 hour and 15 minutes, until golden and bubbly.

6The bread pudding should still be a little jiggly in the middle. (If the top starts to get too dark, place a piece of loose foil over it while baking.)

7Let it cool for 20 minutes before serving. Serve warm.

From via Naturipe Foods