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Three-Berry Bread Pudding

Source of Recipe


LHJ, Recipes 2000






List of Ingredients



• 12 slices white bread, crusts trimmed, divided
  
• 5 Tbsp butter or margarine, softened
  
• 1 cup blueberries, divided
  
• 1 cup blackberries, divided
  
• 1 cup raspberries, divided
  
• 4 large eggs
  
• 2/3 cup granulated sugar
  
• 3 cups milk
  
• Additional berries and confectioners' sugar, for garnish (optional)
  






Instructions



1. Spread bread with butter. Place 6 slices of the bread, buttered side down, in a shallow 2-quart baking dish. Sprinkle 1/2 cup each of the blueberries, blackberries and raspberries on top. Top with the remaining 6 slices of bread, buttered side down, then remaining berries.
   
   
2. Whisk eggs with granulated sugar and milk in a large bowl. Pour over bread; press to moisten the bread. Let stand 30 minutes.
   
   
3. Heat oven to 350 degrees (F). Place baking dish in a larger pan. Pour enough boiling water into larger pan to reach 1 inch up side of baking dish. Bake 50 minutes or until a knife inserted in center comes out clean.
   
   Cool on a rack 45 minutes. Sprinkle with additional berries and confectioners' sugar, if desired.
   
   Makes 6 servings.