Berry Bread Pudding
Berry Bread Pudding
A simple, delicious baked dessert made with bread is a dessert that Grandma may have made.
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20 min
Prep Time
1 hr 05 min
Total Time
2
servings Ingredients
Bread Pudding
12 cup fresh or frozen whole berries (raspberries, blackberries or blueberries)
14 cup plus 2 teaspoons sugar
1 teaspoon cornstarch
3 (1/2-inch) slices (1 cup) French bread, crusts trimmed, cubed
12 cup Land O Lakes® Half & Half
12 teaspoon vanilla
Butter Sauce
2 tablespoons sugar
12 teaspoon cornstarch
14 cup Land O Lakes® Heavy Whipping Cream
2 tablespoons Land O Lakes® Butter
12 teaspoon vanilla
How to make
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STEP 1
Heat oven to 350°F.
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STEP 2
Combine berries, 1/2 teaspoon sugar and 1 teaspoon cornstarch in bowl; spoon into 2 buttered (8-ounce) custard cups. Place bread cubes over berries.
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STEP 3
Combine 1/4 cup sugar, half & half, eggs and vanilla in bowl with whisk; mix well. Pour over bread cubes. Gently press down on bread so cubes absorb egg mixture.
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STEP 4
Sprinkle bread cubes with remaining sugar. Place custard cups into ungreased 9-inch baking pan. Place baking pan on oven rack; pour boiling water into pan to within 1 inch of top. Bake 45-50 minutes or until top is lightly browned. Remove custard cups from baking pan.
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STEP 5
Combine 2 tablespoons sugar and 1/2 teaspoon cornstarch in 1-quart saucepan. Gradually stir in whipping cream until smooth. Add 2 tablespoons butter. Cook over medium heat, stirring occasionally, 5-8 minutes or until butter is melted and mixture comes to a full boil. Boil 1 minute. Remove from heat; stir in 1/2 teaspoon vanilla. Serve warm with warm bread pudding.
Tip #1
- To make ahead, prepare bread pudding as directed above. Cover; refrigerate 8 hours or overnight. Bake, uncovered, as directed above.
Tip #2
- To make 8 servings: Heat oven to 350°F. Combine 2 cups berries, 1 tablespoon sugar and 1 tablespoon cornstarch in small bowl; spoon into buttered 2-quart casserole dish. Place 4 cups bread cubes over berries. Combine 1/2 cup sugar, 2 cups half & half, 3 eggs and 1 teaspoon vanilla in medium bowl with wire whisk; mix well. Pour over bread cubes. Gently press down on bread so cubes absorb egg mixture. Sprinkle bread cubes with 1 tablespoon sugar. Place casserole dish into ungreased 13x9-inch baking pan. Place baking pan on oven rack; pour boiling water into pan to within 1 inch of top. Bake 70-75 minutes or until top is lightly browned. Remove casserole dish from baking pan. Combine 1/4 cup sugar and 1 teaspoon cornstarch in 1-quart saucepan. Gradually stir in 1/2 cup whipping cream until smooth. Add 1/4 cup butter. Cook over medium heat, stirring occasionally, 5-8 minutes or until butter is melted and mixture comes to a full boil. Boil 1 minute. Remove from heat; stir in 1 teaspoon vanilla. Serve warm with warm bread pudding.
740 Calories
29 Fat (g)
180 Cholesterol (mg)
790 Sodium (mg)
105 Carbohydrates (g)
4 Dietary Fiber
17 Protein (g)
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And don't forget to tag us @landolakesktchn.
And don't forget to tag us @landolakesktchn.
