Bread Pudding, I think I love you.

Last night we had BBQ for dinner and with Spring thoughts swirling in the air we decided to create a Blackberry Bread Pudding for dessert. Yum it was! This would be great for brunch too.

And these are ingredients that we usually have-so easy. If you don’t have nuts and blackberries, try apples and raisins!

Prep Time: 15 Min

Cook Time: 45 Min

Ready In: 1 Hr

Serves: 6

Ingredients

Pudding:

4 cups of soft bread (I love Challah)

1/2 cup Candied Pecans

2 cups Fresh Blackberries

1 cup Brown Sugar

1 1/2 cups Milk

1/4 cup Butter (or sub. w/ margarine)

1 teaspoon Vanilla Extract

1 teaspoon Ground Cinnamon

2 Eggs, beaten

Vanilla Sauce:

1/4 cup White Sugar

1/4 cup Brown Sugar

1/2 cup Milk

1/4 cup Butter

1 teaspoon Vanilla Extract

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 7x11 inch baking dish or a souffle dish (like the kind we used.)
2. In a large bowl, combine bread, pecans and blackberries. In a small saucepan over medium heat, combine 1 cup brown sugar, 1 1/2 cups milk, and 1/4 cup butter. Cook and stir until butter is melted. Pour over bread mixture in bowl.
3. In a small bowl, whisk together cinnamon, 1 teaspoon vanilla, and eggs. Pour bread mixture into prepared dish, and pour egg mixture over bread.
4. Bake in preheated oven 40 to 50 minutes, or until center is set and the top is golden.
5. While pudding is baking, mix together sugar, 1/4 cup brown sugar, 1/2 cup milk, and 1/4 cup butter in a saucepan. Bring to a boil, then remove from heat, and stir in 1 teaspoon vanilla. Serve over bread pudding.

Goes great with a scoop of vanilla ice cream, bon appetite!