Blackberry Creme Bread Pudding Food

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.

BLACKBERRY BREAD PUDDING

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.

BLACKBERRY CREME BREAD PUDDING

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 RECIPE

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.

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 CREAM CHEESE DESSERT

Steps:

• Melt butter and mix with flour and press into a 9x13 pan.
• Bake at 350 degrees for 20 minutes, then cool.
• Mix cream cheese,powdered sugar & milk together and pour over crust.
• Mix sugar,water,blackberries & cornstarch in a saucepan, bring to a boil and cook 3 minutes(or until beginning to set up) then set aside to cool.
• Pour cooled blackberry topping over cream cheese layer, top with whipped topping, refrigerate a few hours.

BLUEBERRY CREAM CHEESE BREAD PUDDING

Steps:

• Preheat oven to 425 degrees
• Spray 2 qt shallow baking dish with non-stick spray.
• Beat eggs and sugar in bowl until light colored; add vanilla and orange peel.
• Add half-and-half; mix well.
• Place bread in baking dish; top with half of blueberries. Combine cream cheese and 2 T sugar; mix well.
• Drop cream cheese mixture by teaspoonfuls over blueberries and bread; sprinkle with remaining blueberries.
• Pour egg mixture over blueberries and bread. Wait 5 minutes. Bake at 350 degrees for 50-55 minutes.
• Sprinkle with powdered sugar; serve warm.

BLACKBERRY BREAD

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).

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.

PEACH & BLACKBERRY BREAD PUDDING

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.

BLACKBERRY PUDDING CAKE

Steps:

• Preheat oven to 375 degrees F.
• Mix flour, 1/2 cup sugar, baking powder and salt in medium bowl.
• Stir in milk, vanilla and melted butter.
• Spread batter in greased 9 inch deep dish glass pie plate (or 10 x 6 baking dish).
• Scatter blackberries over the batter and sprinkle with remaining 1/2 cup sugar.
• Pour boiling water over berries, place dish in oven and bake for 25-30 minutes until top is golden brown.
• Serve with ice cream or whipped cream, if desired.
• I have also substituted Italian prune plums, peaches and raspberries for the blackberries- all are good!