Blackberry Bread Pudding
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5
3 reviews
Excellent
Blackberry Bread Pudding
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Blackberry Bread Bread Pudding with Crème Anglaise, Fresh Blackberries and Sweetened Whipped Cream is the crowned jewel of comfort food.
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Ingredients
Bread Pudding:
- 1 French bread day old preferred, cut into 1 inch cubes, loaf
- 3 egg
- 3 cups milk whole
- 3/4 cup brown sugar
- 2 teaspoons vanilla
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
Creme Anglaise:
- 1 cup milk whole
- 1 cup heavy cream
- 6 egg yolk
- 2/3 cup sugar
- 1 teaspoon vanilla bean paste or pure vanilla extract
Sweetened Whipped Cream:
- 2 cups heavy cream
- 1/2 cup powdered sugar
- 12 ounces blackberry fresh
Instructions
- Bread Pudding:
- Preheat oven to 350 degrees.
- Place Eggs, Milk, Brown Sugar, Vanilla, Cinnamon and Salt in blender or large bowl and mix until combined. Spray 9 x 13 baking dish with cooking spray or coat with butter and place bread cubes in pan. Pour custard evenly over bread. Bake for 30-40 minutes.
- Creme Anglaise:
- Bring milk and cream to a boil over medium heat. In bowl, whisk egg yolks and sugar. Slowly drizzle cream a tablespoon at a time to temper eggs. You don't want scrambled eggs so add cream in small amounts. Whisk together and add to pot.
- Cook custard over medium heat about 5-7 minutes, until thickened (or 170 degrees). Stir in vanilla.
- Sweetened Whipped Cream:
- In mixing bowl, beat heavy cream until soft peaks form. Add powdered sugar and whip until soft peaks. To make successful cream, make sure the heavy cream is cold.
- Serve bread pudding warm, drizzled with creme anglaise, topped with fresh blackberries and a dollop of sweetened whipped cream.
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User Reviews
Overall Rating
5
3 reviews
Excellent
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