Berry Bread Pudding

Berry Bread Pudding

A simple, delicious baked dessert made with bread is a dessert that Grandma may have made.

20 min.prep time 1:05total time
2 servings
151 Rating

Ingredients

Bread Pudding

1/2 cup fresh or frozen whole berries (raspberries, blackberries or blueberries)
1/4 cup plus 2 teaspoons sugar
1 teaspoon cornstarch
3 (1/2-inch thick) slices (1 cup) fresh French bread, crusts trimmed, cubed
1/2 teaspoon vanilla

Butter Sauce

2 tablespoons sugar
1/2 teaspoon cornstarch
1/4 cup whipping cream
2 tablespoons Land O Lakes® Butter
1/2 teaspoon vanilla

Directions

Heat oven to 350°F. Combine berries, 1/2 teaspoon sugar and 1 teaspoon cornstarch in small bowl; spoon into 2 buttered (8-ounce) custard cups. Place bread cubes over berries.

Combine 1/4 cup sugar, half & half, eggs and 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 remaining sugar. Place custard cups into ungreased 9x9-inch baking pan. Place baking pan on oven rack; pour boiling water into pan to within 1 inch of top. Bake for 45 to 50 minutes or until top is lightly browned. Remove custard cups from baking pan.

Meanwhile, 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, until butter is melted and mixture comes to a full boil (5 to 8 minutes). Boil 1 minute. Remove from heat; stir in 1/2 teaspoon vanilla. Serve warm with warm bread pudding.

Recipe Tip

- To make ahead, prepare bread pudding as directed above. Cover; refrigerate 8 hours or overnight. Bake, uncovered, as directed above.

- 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 for 70 to 75 minutes or until top is lightly browned. Remove casserole dish from baking pan. Meanwhile, 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, until butter is melted and mixture comes to a full boil (5 to 8 minutes). Boil 1 minute. Remove from heat; stir in 1 teaspoon vanilla. Serve warm with warm bread pudding.

Nutrition Facts (1 serving with 3 tablespoons sauce)

Calories: 740

Fat: 29g

Cholesterol: 180mg

Sodium: 790mg

Carbohydrates: 105g

Dietary Fiber: 4g

Protein: 17g

Recipe #12388©2002Land O'Lakes, Inc.

Recipe Comments & Reviews

The BEST ever!!!! Its a tradition in our home, we make it every Christmas!!! So easy & So delicious!!!

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