A creamy cloud of carby goodness with fresh blackberries. Pure heaven!
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.
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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.
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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Jenelle Miller on 5.28.2012
I used leftover challah bread that I had in the freezer and that made it terrific.