Blackberry Almond Bread Pudding

Preheat oven to 375ºF. Butter or spray a 9×11 inch pyrex pan. Whisk eggs, milk, sugar and extracts in a bowl.

Spread half the bread cubes in the pan, then spread the blackberries evenly on top. Dot with half of the butter, then repeat layers.

Pour the custard over the bread and berries. Press down on the bread to make sure it is all submerged in the custard. Then, I usually do a thing where I sort of “fluff” the top. I like when little pointy edges of bread stick up and get all crunchy.

Let sit for about 10 minutes. If your bread is really stale, you can let sit longer, up to an hour in the fridge.

Mix almonds and brown sugar together, then sprinkle evenly over the top of the pudding. Bake for 40–50 minutes, or until the top is golden brown.

Serve warm out of the oven with some whipped cream, or ice cream. It’s also very good cold.