Blackberry Bread Pudding

Ingredients

  • 2 cups of day-old/stale bread, cubed
  • 1 cup fresh or frozen blackberries
  • 1 cup milk
  • 1/2 cup granulated sugar
  • 1 large eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon honey or maple syrup
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon

Instructions:

  1. Preheat the oven: Preheat oven to 350°F and lightly grease a smaller baking dish (about 8×8 inches) with cooking spray.
  2. Prepare the bread: Cut the whole grain bread into cubes and set aside. If the bread is fresh, toast it lightly for 5-7 minutes in the oven or on the stovetop to dry it out a bit.
  3. Prepare the custard mixture: In a large bowl, whisk together the milk, egg, honey or maple syrup (if using), vanilla extract, cinnamon, nutmeg, and salt until fully combined.
  4. Assemble the pudding: Place the cubed bread into the prepared baking dish. Scatter the blackberries and chopped nuts (if using) evenly over the bread. Pour the custard mixture over the bread and press the bread down gently to ensure it’s well-soaked.
  5. Bake: Place the dish in the oven and bake for 30-35 minutes, or until the top is golden brown and a knife inserted into the center comes out clean.
  6. Serve: Let the bread pudding cool for a few minutes before serving. Optionally, drizzle with a little more honey or maple syrup if you prefer extra sweetness.

Source: Culinary Medicine, Richland County