So, after my fabulous spaghetti dinner on Sunday, I headed home with a loaf of fresh baked bread that we had hardly torn into. What’s a girl to do?
Make bread pudding, of course!
I’ll be the first to admit, sometimes bread pudding seems kind of weird. I made a lot of it when I worked as pastry chef at a yacht club a few years ago because it was a great way for us to use up the extra bread from the night before. The chef I worked for hated wasting food and bread pudding is the ultimate “leftover” dessert.
However, sometimes it still seems weird! I mean, bread? In a pudding? Would the bread be soggy? I hate soggy bread like I hate artificial sweeteners.
But no! The bread isn’t soggy. Like, at all. Instead, it’s sweet and custard-like with sweet blackberries bursting in every bite. I shared it with some friends the other night and Ashley, who had oddly enough never had bread pudding before, hailed it a “poor man’s cobbler”.
Because really, all you need is old bread, eggs, milk and sugar to make this dessert! No spontaneous grocery trips needed.
Just try it. You’ll thank me later.
Blackberry Bread Pudding
serves about 8
~4 cups day old bread, cubed (I used sourdough…make sure you get your bread from a bakery or a bakery section from the store…don’t use regular sandwich bread)
3 cups almond milk (or regular milk. I just happened to use almond and had great results)
1 cup half n half
3 whole eggs
2 egg yolks
2 tsp cinnamon
1/4 tsp salt
1 tbsp vanilla extract
8 oz fresh blackberries
1 cup packed brown sugar
Preheat oven to 350 degrees and grease a 9 x 13 inch pan with cooking spray.
In a small pot on the stove, combine the cream and almond milk and bring to a simmer. Remove from heat.
Combine the bread cubes, sugar, salt and cinnamon in a large bowl. Pour the hot milk over and stir to combine. Add the vanilla extract and mix well.
Whisk the eggs and egg yolks together in a measuring cup or small bowl. Pour into bowl with bread and milk and whisk well. Add blackberries and mix gently.
Pour mixture into prepared pan and bake for one hour until still slightly jiggly but cooked through (bread will be golden brown). Serve with whipped cream or vanilla ice cream.