Simple Blackberry Bread Pudding
Transform a humble combination of bread, milk, and eggs into a cozy dessert in this Simple Blackberry Bread Pudding inspired by The Tale of Peter Rabbit. Warm, custardy, and bursting with berries, it’s a treat for good little bunnies and cooks of all ages.
Good To Know
- A 6-ounce container of blackberries will yield what you need for this recipe.
- Eggy, enriched breads like challah or brioche are extra delicious here, but you can use any kind of bread you have on hand, like French bread, white sandwich bread, or even leftover croissants. Anything you’d use to make French toast with is good for bread pudding! And if the bread is a little stale, even better.
- This bread pudding is delicious on its own, but you can also serve it topped with a little drizzle of cream or a scoop of vanilla ice cream.
Equipment You'll Need
- 1-cup dry measuring cup
- Rimmed baking sheet
- Large liquid measuring cup (or medium microwave-safe bowl with spout)
- Whisk
- Spoon
- Oven mitts
- Cooling rack
- 8-inch square or other 2-3 quart baking dish
Measure Your Ingredients
- 1 small loaf challah or brioche (or half a larger loaf)
- 2 cups whole milk
- ½ cup granulated sugar
- ½ teaspoon ground cinnamon
- Pinch table salt
- 2 tablespoons unsalted butter, cut into 2 pieces
- Cooking spray
- 1 ¼ cups fresh or frozen blackberries (6 ounces)
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon turbinado sugar (optional)
Let's Cook!
- Set your oven rack to the middle position and heat the oven to 350 degrees.
- 1 small loaf challah or briocheUse your hands to tear the bread into small pieces until you have 6 cups total (save the rest of the bread for another use). Spread the bread pieces out into an even layer on a rimmed baking sheet.
- Bake in the preheated oven until the bread pieces are dry, crisp, and beginning to turn golden, 10 to 15 minutes.
- 2 cups whole milk, ½ cup granulated sugar, ½ teaspoon ground cinnamon, Pinch table salt, 2 tablespoons unsalted butter, cut into 2 piecesMeanwhile, in a large liquid measuring cup or microwave-safe bowl with a spout, whisk together the milk, sugar, cinnamon, and salt, then add the butter. Microwave until the butter is just melted, 3 to 5 minutes, stopping and stirring with a spoon a few times as the mixture heats. Remove from the microwave and set aside to cool for at least 5 minutes.
- When the bread is ready, use oven mitts to remove the baking sheet from the oven and place it on the stovetop or a cooling rack. Let cool for 5 minutes.
- Cooking spray, 1 ¼ cups fresh or frozen blackberriesSpray the inside of an 8-inch square or other 2-quart baking dish with cooking spray. Transfer the toasted bread pieces to the greased baking dish. Sprinkle evenly with the blackberries.
- 4 large eggs, 1 teaspoon vanilla extractAdd the eggs and vanilla to the cooled milk mixture and whisk until well combined.
- 1 tablespoon turbinado sugarPour the milk mixture evenly over the bread and berries in the baking dish. Use the back of the spoon to lightly push the bread and berries down until they’re covered in the custard. Sprinkle with turbinado sugar, if using.
- Bake in the preheated oven until the bread pudding is puffed and deep golden brown on top, 40 to 45 minutes.
- Use oven mitts to remove the baking dish from the oven and place it on the stovetop or a cooling rack. Let cool for at least 15 minutes. Serve warm or room temperature.