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