BLACKBERRY BREAD PUDDING RECIPE
Blackberry Bread Pudding Recipe: An amazing vanilla bread pudding loaded with fresh blackberries and topped with fresh cream.
Provided by Sommer Collier
Categories Dessert
Time 1h30m
Number Of Ingredients 10
Steps:
- Place the bread cubes and blackberries in a 9 x 13 baking dish and toss to distribute the blackberries evenly.
- In a large bowl, whisk the remaining ingredients together into a frothy custard base.
- Pour the custard over the bread cubes. Cover and refrigerate for at least 2 hours.
- Preheat the oven to 350 degrees F. Bake uncovered for 1 hour and 15 minutes, until golden and bubbly. The bread pudding should still be a little jiggly in the middle. All it to cool for 20 minutes before serving. (If the top starts to get too dark, place a piece of loose foil over it while baking.) Serve warm.
Nutrition Facts : ServingSize 4 ounces, Calories 123 kcal, Carbohydrate 16 g, Protein 2 g, Fat 5 g, SaturatedFat 2 g, Cholesterol 41 mg, Sodium 81 mg, Sugar 11 g
BLACKBERRY CREME BREAD PUDDING
Blackberry Bread Bread Pudding with Crème Anglaise, Fresh Blackberries and Sweetened Whipped Cream is the crowned jewel of comfort food.
Provided by Melissa Stadler, Modern Honey
Categories Dessert
Time 55m
Number Of Ingredients 15
Steps:
- Bread Pudding:
- Preheat oven to 350 degrees.
- Place Eggs, Milk, Brown Sugar, Vanilla, Cinnamon and Salt in blender or large bowl and mix until combined. Spray 9 x 13 baking dish with cooking spray or coat with butter and place bread cubes in pan. Pour custard evenly over bread. Bake for 30-40 minutes.
- Creme Anglaise:
- Bring milk and cream to a boil over medium heat. In bowl, whisk egg yolks and sugar. Slowly drizzle cream a tablespoon at a time to temper eggs. You don't want scrambled eggs so add cream in small amounts. Whisk together and add to pot.
- Cook custard over medium heat about 5-7 minutes, until thickened (or 170 degrees). Stir in vanilla.
- Sweetened Whipped Cream:
- In mixing bowl, beat heavy cream until soft peaks form. Add powdered sugar and whip until soft peaks. To make successful cream, make sure the heavy cream is cold.
- Serve bread pudding warm, drizzled with creme anglaise, topped with fresh blackberries and a dollop of sweetened whipped cream.
BLACKBERRY BREAD PUDDING
Melted ice cream makes an instant "sauce" to spoon over this indulgent bread pudding.
Provided by Pillsbury Kitchens
Categories Dessert
Time 1h
Yield 6
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with nonstick cooking spray. In medium bowl, combine eggs, milk, sugar and vanilla; beat well.
- In sprayed baking dish, combine blackberries and bread; toss to mix. Pour egg mixture over top, pressing down bread until completely saturated.
- Bake at 350°F. for 40 to 45 minutes or until golden brown and puffed in center. Cool 10 minutes.
- While pudding is cooling, spoon ice cream into microwave-safe 4-cup measuring cup or bowl. Microwave on DEFROST for 3 to 4 minutes or until melted, stirring every minute.
- Serve warm bread pudding in individual dessert bowls. Pour melted ice cream over each.
Nutrition Facts : Calories 310, Carbohydrate 45 g, Cholesterol 165 mg, Fat 1, Fiber 2 g, Protein 10 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 32 g
MEYER LEMON AND BLACKBERRY BREAD PUDDING WITH MEYER LEMON WHIPPED CREAM
Steps:
- Preheat the oven to 325 degrees F. Place the bread cubes on a large baking sheet in a single layer and toast until lightly golden brown on all sides, turning a few times, about 15 minutes. Remove and let cool slightly.
- Bring cream, 1 cup of sugar, and lemon zest, to a simmer over medium heat. Whisk together the eggs and yolks in a medium bowl. Slowly whisk the warm milk into the eggs and add the vanilla.
- Transfer the bread cubes to a 9 by 15-inch baking dish, pour the custard mixture over and press on the bread to submerge in the custard. Let the mixture sit at room temperature for 30 minutes to allow the bread to absorb more of the custard.
- Place the baking dish inside a larger roasting pan and fill the outer pan with warm water halfway up the sides of the baking dish. Bake until puffed around the outside but still slightly jiggly in the center, about 45 minutes. Remove from the water bath and let rest at least 15 minutes before serving. Toss the remaining 1/4 cup sugar with the blackberries. Serve bread pudding topped with macerated berries and Meyer Lemon Whipped Cream.
- Combine the heavy cream, sugar, juice, zest and vanilla extract in a large bowl and whip with a balloon whisk until soft peaks form.
BLACKBERRY SUMMER PUDDING
Steps:
- Toss 4 cups blackberries with the granulated sugar, honey and lemon zest and juice in a medium saucepan. Bring to a boil over medium heat, then reduce the heat to medium low and simmer gently, uncovered, until the berries burst, about 8 minutes. Remove from the heat and stir in the remaining 4 cups berries. Let cool.
- Butter the bottom and sides of a 2-quart souffle dish and line with plastic wrap. Trim off the bread crusts, then line the bottom and sides of the dish with a single layer of bread, trimming the slices as needed to cover the dish completely.
- Spoon half of the berries and juice into the dish. Cover with a single layer of bread slices. Top with the remaining berries and finish with another layer of bread to completely seal the pudding. Pour any remaining juices over the top layer and cover with plastic wrap. Set a small flat plate on top and weigh it down with a large heavy can. Refrigerate the pudding at least 6 hours or overnight.
- Before serving, split the vanilla bean lengthwise and scrape the seeds into a chilled bowl. Add the cream and confectioners' sugar and beat with a mixer until it holds soft peaks.
- Remove the plate and plastic wrap and set the souffle dish in a sink filled with 1 inch of warm water to loosen the pudding. Place a serving plate on top, invert the pudding onto the plate and remove the plastic wrap. Serve with the whipped cream and more blackberries.
BERRY BREAD PUDDINGS
Provided by Michele Adams
Categories Milk/Cream Mixer Berry Egg Dessert Bake Quick & Easy Wedding Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 375° F. Prepare eight individual soufflé cups (1-cup capacity) with cooking spray. In a large bowl, toss the bread cubes with the berries to distribute evenly. In another bowl, beat the eggs with a whisk or electric mixer on low speed until frothy. Add the sugar and beat until well blended. Add the half and half, vanilla, cinnamon, and nutmeg and continue beating on low speed until well blended. Fill soufflé cups with bread and berry mixture, mounding it a bit on top. Pour egg mixture over the bread and berries, filling evenly to the rim.
- Place the soufflé cups in large ovenproof baking dish and pour boiling water into the dish until it reaches about halfway up the sides of the soufflé cups. Bake for 30 to 35 minutes, or until a cake tester or toothpick placed in the center of the puddings comes out clean. Remove from oven and allow to cool. These can be made one day ahead of the shower; simply refrigerate overnight and serve at room temperature. Just before serving, dust each top with powdered sugar.
BLACKBERRY BREAD
Make and share this Blackberry Bread recipe from Food.com.
Provided by TMaruhn
Categories Quick Breads
Time 1h45m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°.
- Stir together flour and next 3 ingredients in a medium bowl;
- Stir in blackberries.
- Whisk together sugar and next 5 ingredients in a medium bowl until thoroughly blended.
- Add to flour mixture, stirring just until blended.
- Pour batter into a lightly greased 8 1/2- x 4 1/2-inch loaf pan.
- Bake at 350° for 1 hour and 15 minutes or until a long wooden pick inserted in center comes out clean.
- Cool in pan on a wire rack 10 minutes.
- Remove from pan to wire rack, and cool completely (about 1 hour).
Nutrition Facts : Calories 193.6, Fat 6.5, SaturatedFat 3.8, Cholesterol 46, Sodium 286.5, Carbohydrate 31.2, Fiber 1.4, Sugar 17.7, Protein 3.3
BLACKBERRY PUDDING CAKE
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch baking pan.
- Mix blackberries, cinnamon, and lemon juice together in a bowl until coated. Pour into the prepared baking pan.
- Combine 3/4 cup sugar, flour, and baking powder together in a separate bowl; stir in milk and butter. Spoon batter over blackberry mixture, covering as much as possible.
- Stir remaining 3/4 cup sugar and cornstarch together in a bowl; stir in boiling water until sugar and cornstarch are dissolved. Pour mixture over berry mixture.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 45 to 50 minutes.
Nutrition Facts : Calories 238.5 calories, Carbohydrate 48.8 g, Cholesterol 11.3 mg, Fat 4.4 g, Fiber 2.1 g, Protein 2.4 g, SaturatedFat 2.6 g, Sodium 88.5 mg, Sugar 35.5 g
PEACH & BLACKBERRY BREAD PUDDING
We are in the peak of peach and blackberry season and so I am always looking for new and yummy recipes.
Provided by Mom2Eight
Categories Dessert
Time 1h45m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 300 degrees. Butter a 9" x 13" baking dish. In a heavy 4-quart pan, combine cream, sugar, vanilla and salt. Warm over medium-low heat, just until steam comes off surface. Do not boil. Remove from heat, pour over cut-up croissants and let stand for 30 minutes
- In a large bowl, whisk together egg yolks and eggs. Gently stir in croissant mixture. Fold in peaches and blackberries. Pour into baking dish and bake for 1 1/2 hours or until a knife inserted in center comes out clean. Cool slightly.
- To serve: Cut into 12 squares, place one on each dessert plate, and serve with ice cream.
Nutrition Facts : Calories 574.6, Fat 35.3, SaturatedFat 20.3, Cholesterol 253.5, Sodium 488.9, Carbohydrate 57.9, Fiber 3.1, Sugar 38.1, Protein 8.4
GRILLED BLACKBERRY BRIOCHE BREAD PUDDING
Don't heat up the house when you want to bake a blackberry brioche bread pudding in the summertime - make a package and pop it on the grill. Scoop into bowls and top with whipped cream or ice cream to serve!
Provided by Julie Hubert
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 1h15m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat an outdoor grill for medium-high heat, approximately 375 degrees F (190 degrees C).
- Whisk milk, eggs, sugar, vanilla extract, and salt together in a large bowl. Fold in bread cubes, blackberries, and cream cheese. Set aside until liquid is absorbed, about 15 minutes.
- Place a layer of heavy duty aluminum foil or 2 layers of regular aluminum foil on a flat surface. Brush aluminum foil with melted butter.
- Arrange bread mixture in the center of the aluminum foil. Bring short ends together; fold over twice to seal. Bring sides in, leaving room for steam to form; fold over twice to seal.
- Grill over indirect heat until bread pudding is puffed, liquid is absorbed, and edges are toasty, about 35 minutes.
- Remove package from the grill; open carefully using tongs or mitts. Cool for 10 minutes.
Nutrition Facts : Calories 414.6 calories, Carbohydrate 50.1 g, Cholesterol 144.7 mg, Fat 19.3 g, Fiber 3.2 g, Protein 11 g, SaturatedFat 8.3 g, Sodium 473.8 mg, Sugar 25.7 g
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