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November 2004 Issue
Blackberry Bread Pudding
by Ronda L. Halpin
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When I have guests staying overnight at my home, I like to go our of my way to make things very special for them. I am especially careful to make sure our breakfast plans include something that's extraordinary. That's where my favorite bread pudding comes into play.

While a lot of recipes that call for blackberries require fresh ones that can be hard to come by or very expensive, this recipe is actually better with frozen berries. They can be found in many grocers' freezers and are far less expensive than fresh. While you can use nearly any kind of bread, I like to splurge and use a slightly sweet cinnamon swirl bread. It's a great way to let your loved ones enjoy a touch of summer near the end of the autumn season.

As always, I encourage you to share your recipe ideas and comments. You can always post comments in the discussion board using the forms provided in the articles or email me directly at .

 

Blackberry Bread Pudding

  • 1 loaf cinnamon swirl bread
  • 3 c. evaporated skim milk
  • 2 c. skim milk
  • 4 whole eggs
  • 1 egg yolk
  • 3/4 c. sugar
  • 1 tsp. ground cinnamon
  • 1/2 tsp. nutmeg
  • 1 tsp. vanilla extract
  • 1 lb. frozen blackberries
  • 1/4 c. chopped pecans
Preheat the oven to 350 degrees.

Cut the bread into 1-inch cubes and place them in a large bowl. In another bowl, combine the evaporated skim milk, milk, eggs, egg yolk, sugar, cinnamon, nutmeg and vanilla extract and mix well to combine. Pour the egg mixture over the bread and press the bread into the mixture to soak it well.

Pour half of the mixture into a greased 9 x 13-inch baking dish. Sprinkle the frozen blackberries over the bread. Add the remaining bread over the berries and sprinkle with the pecans.

Bake for 50 minutes or until the bread is golden and the eggs set. Serve warm.

  • Yields: 12 servings
  • Preparation Time: 1 hour
 



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