Servings
Font
Back
0 from 3 votes

Blackberry Bread Pudding

Blackberry Bread Bread Pudding with Crème Anglaise, Fresh Blackberries and Sweetened Whipped Cream is the crowned jewel of comfort food.

Prep Time
20 mins
Cook Time
20 mins
Total Time
55 mins
Servings: 8
Course: Dessert
Cuisine: American

Ingredients

Bread Pudding:
  • 1 loaf French bread (day old preferred, cut into 1 inch cubes)
  • 3 eggs
  • 3 cups whole milk
  • 3/4 cup brown sugar
  • 2 teaspoons vanilla
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
Creme Anglaise:
  • 1 cup whole milk
  • 1 cup heavy cream
  • 6 egg yolks
  • 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 fresh blackberries

Instructions

    Cup of Yum
  1. Bread Pudding:
  2. Preheat oven to 350 degrees.
  3. 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.
  4. Creme Anglaise:
  5. 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.
  6. Cook custard over medium heat about 5-7 minutes, until thickened (or 170 degrees). Stir in vanilla.
  7. Sweetened Whipped Cream:
  8. 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.
  9. Serve bread pudding warm, drizzled with creme anglaise, topped with fresh blackberries and a dollop of sweetened whipped cream.