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Bread Pudding: Blackberry Caramel Bread Pudding

Source of Recipe

Mississippi Memories


List of Ingredients

6 cups half and half
8 tablespoons unsalted butter, cut into pieces
2 cups sugar
1/4 cup water
6 large eggs, room temp
1 1/2 teaspoons vanilla
8 cups day old french or Italian bread cut -- 1" cubes, trim crust
1 pint fresh blackberries


Recipe

Spread bread cubes on baking sheets and bake in a preheated 350ºF oven until slightly dried out, about 10 minutes. In a medium saucepan, heat the cream and butter over medium heat, stirring often to melt the butter. Do not let the mixture boil over. Set aside.

In a large saucepan, stir the sugar and water over high heat until boiling. Stop stirring and boil, washing down any sugar crystals that form on the sides of the pan with a wet pastry brush, until the syrup turns golden brown, about 5 minutes. Remove from heat. Being careful not to let the mixture boil over, carefully whisk the hot milk into the caramel. Return the milk mixture to the stove. Cook over low heat, whisking to completely dissolve the caramel. Remove from the heat and cool for 10 minutes.

In a very large bowl, whisk the eggs and vanilla. Gradually whisk in the hot milk mixture. Add the bread cubes and stir well. Let stand 15 minutes, stirring often so the bread cubes soak up the liquids evenly. Preheat the oven to 325ºF. Spread the blackberries in the bottom of a lightly buttered 13x9 inch baking dish.

Pour in the bread mixture and place the baking dish into a larger baking pan, arranging the bread cubes so the berries are submerged. Place in the oven and add enough hot water to come 1/2" up the sides of the smaller dish. Bake until a knife inserted in the center of the pudding comes out clean, about 1 hour Cool slightly, then serve warm or at room temperature. Serves 6-8.