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Blackberry Bread Pudding

Source of Recipe

From "Gale Gand's Brunch!" by Gale Gand


Recipe Introduction

"This dish could easily be a dessert, but it's also perfect for breakfast (as, I think, many desserts are). Blackberries can be tart, but this preparation mellows them. You can use frozen blackberries or replace them with another berry, such as strawberries, raspberries, blueberries, or even cranberries when they're in season."

List of Ingredients

◦  ½ large loaf brioche or challah (about 8 ounces)
◦  2 cups half-and-half
◦  2 cups heavy cream
◦  1 pinch salt
◦  6 large eggs
◦  1 cup granulated sugar
◦  1 teaspoon pure vanilla extract or vanilla bean paste
◦  1 cup blackberries
◦  Confectioners' sugar, for dusting


Recipe

Heat the oven to 350 degrees.
Cut the crusts off the bread and cut the crustless bread into 1-inch cubes. (You should have about 3½ cups of bread cubes.) Scatter the bread cubes on a baking sheet and toast them in the oven until light golden brown, 10 to 15 minutes. Watch carefully to make sure they do not brown too much. Set aside to cool, leaving the oven on.

In a medium bowl, combine the half-and-half, cream, and salt.
In a separate large mixing bowl, whisk the eggs, granulated sugar, and vanilla together. Whisking constantly, gradually add the cream mixture. Strain into a large bowl to remove any lumps. Add the bread cubes, toss gently, and let soak to remove any lumps. Add the bread cubes, toss gently, and let soak until they absorb the custard, 15 to 30 minutes, folding the mixture once after 5 minutes to ensure even soaking. Fold the blackberries in carefully, and pour into a deep 9 x 13-inch baking dish.

Place the dish in a large roasting pan and fill the roasting pan with enough hot water to reach about halfway up the sides of the baking dish, to create a hot water bath. Bake until the pudding is set and golden brown on top, 45 to 50 minutes. Remove the baking dish from the water bath and serve immediately, or let cool to serve warm or chilled. Serve by the large spoonful, dusted with confectioners' sugar.


Serves 6 to 8