Berry Bread Pudding
- 2 Loaves Leftover Bread
(preferably brioche or breakfast pastries)
2 Cups Heavy Cream
6 Each Eggs
7 Each Egg Yolks
2 Cups Sugar
3 Cups Blueberries
1 Cup Strawberries, sliced
1 Cup Blackberries
¼ Cup Strawberry Jam
1 Vanilla Bean
PrepChop the bread or pastries into approximately 1 inch cubes, set aside.
In a medium mixing bowl, combine the eggs, sugar, heavy cream, and vanilla
and gently whisk together. Add the bread cubes into the liquid mixture and
toss gently until fully moistened.
Transfer the bread pudding base into a baking dish or cake pan approximately
8-9 inches in diameter (metal, glass, or ceramic work fine).
Combine the berries in a bowl, being sure to reserve a few for use as garnish.
Top the bread pudding base with your berry blend.
Cover the baking dish with aluminum foil and bake at 350° F for 20 minutes,
then remove the foil, turn the pan, and continue to bake for 20 more minutes.
Coat the top of the bread pudding with strawberry jam.
Serve the bread pudding however you like: it is delicious warm or chilled, with
whipped cream, ice cream, clotted cream, fruit sauce, or just as is!