Berry Bread Pudding

Name: Berry Bread Pudding
Prep time: 20 min
Total time: 1 h 5 min
Yield: 2 servings
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) slices (1 cup) French bread, crusts trimmed, cubed; 1/2 cup Land O Lakes® Half & Half; 1 large Land O Lakes® Egg; 1/2 teaspoon vanilla; Butter Sauce; 2 tablespoons sugar; 1/2 teaspoon cornstarch; 1/4 cup Land O Lakes® Heavy Whipping Cream; 2 tablespoons Land O Lakes® Butter; 1/2 teaspoon vanilla

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

servings

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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) slices (1 cup) French bread, crusts trimmed, cubed

¹/₂ cup Land O Lakes® Half & Half

1 large Land O Lakes® Egg

¹/₂ teaspoon vanilla

Butter Sauce

2 tablespoons sugar

¹/₂ teaspoon cornstarch

¹/₄ cup Land O Lakes® Heavy Whipping Cream

2 tablespoons Land O Lakes® Butter

¹/₂ teaspoon vanilla

How to make

STEP 1

Heat oven to 350°F.
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.
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.
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.
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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