The Pioneer Woman Tasty Kitchen
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Blackberry Bread Pudding

5.00 Mitt(s) 3 Rating(s)3 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 5

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Level: Easy

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Description

A creamy cloud of carby goodness with fresh blackberries. Pure heaven!

Ingredients

  • 1 loaf (1 Lb. Size) Country Style Bread
  • 2 cups Fresh Or Frozen Blackberries
  • 8 whole Eggs
  • 4 cups Whole Milk Or Half-and-Half
  • 2-½ cups Sugar
  • 1 cup Heavy Cream
  • 1 Tablespoon Vanilla Extract
  • 1 teaspoon Cinnamon
  • ½ teaspoons Nutmeg
  • ¼ teaspoons Salt

Preparation

Place the bread cubes and blackberries in a 9×13 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 350ºF. Bake uncovered for 1 hour 15 minutes, until golden and bubbly. The bread pudding should still be a little jiggly in the middle. All it to cool for 20 minutes before serving. (If the top starts to get too dark, place a piece of loose foil over it while baking.)

Serve warm.

One Comment

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Jenelle Miller on 5.28.2012

I used leftover challah bread that I had in the freezer and that made it terrific.

3 Reviews

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julies on 7.27.2012

LOVE LOVE this recipe!!!

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emilyjean on 6.10.2012

This was as easy to make as it was delicious. I was looking for something other than cobbler to make with our freshly picked blackberries when I found this recipe. This is definitely going to become a family favorite.

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Jenelle Miller on 5.28.2012

this was really amazing. I took it to a church potluck, baked it during church—ate it warm, everyone loved it.

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