After a day of trying to lay my oven hearth, and ending up with very little to show for it, I went to forage a few early blackberries. They wound up in this bread pudding, along with the last of my (now 3-day-old) sourdough. Now I am fortified for another day of oven-wrangling.
Blackberry Bread Pudding
Servings: 4 – 6
- About 6 ounces de-crusted stale sourdough bread, cut into 1/2-inch cubes (3 lightly-packed cups of cubes)
- 1 c. fresh blackberries
- 3 eggs
- 2 1/4 c. whole milk (I substituted 1 3/4 c. nonfat milk plus 1/2 c. half and half)
- 2 T. packed brown sugar
- 7 T. granulated sugar
- 1 t. ground cinnamon
- 1/4 t. ground coriander seed
- scant 1/2 t. salt
- Lightly butter a 1.5-quart baking dish.
- Place half the bread cubes in the baking dish, followed by half the blackberries. Top with the remaining bread, then the remaining blackberries.
- Whisk together the eggs, milk, sugars, cinnamon, coriander, and salt. Pour the mixture over the bread and berries.
- Let stand for 30 – 40 minutes, pressing the bread cubes with a spoon to submerge them in the custard every few minutes.
- Meanwhile, preheat the oven to 350F.
- Bake in a water bath for about 1 hour and 15 minutes, until the center of the pudding is puffed and firm.
- Serve warm with ice cream.