Nan's Recipes: Berry Bread Pudding

Berry Bread Pudding

I have a huge patch of blackberries in the backyard, as well as blueberries. By the end of the summer, my freezer is full of zip-lock bags filled with berries. If you don't have this resource, you can buy frozen berries in many grocery stores. This is another way to remember summer in the winter.

This makes 6 to 8 servings:

  • 6 cups of bread, several days old, cut in 3/4 " cubes. I like Iggy's Pullman loaf, crust removed, but any sturdy white bread will do.
  • 2 cups blackberries, fresh or frozen
  • 2 cups blueberries, fresh or frozen
  • 1/2 cup walnuts (optional)
  • 3/4 to 1 cups sugar, depending on your sweet tooth
  • 2 eggs
  • 2 teaspoons cinnamon
  • 2 tablespoons of melted butter
  • 1 1/2 cup whole milk
  • 2 teaspoons vanilla
  • more sugar and bits of butter for top

Heat oven to 350. Butter a 9 x 13 pan.

Mix berries and bread cubes. Pour into pan. Sprinkle chopped walnuts.

Whisk together milk and eggs. Whisk in sugar, cinnamon, butter and vanilla.

Pour milk mixture over bread and berries and press down with a spatula. Sprinkle top with sugar and dot with butter.

Bake until top is crisp and berries are bubbling. Serve.

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No unauthorized reproduction. Thank you. Text by Nan. Photos Copyright ©2001 Nan Hamilton