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Berry-Vanilla Bread Pudding

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

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. (If the top starts to get too dark, place a piece of loose foil over it while baking.)


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