Blackberry Bread Pudding


~4 cups day old bread, cubed (I used sourdough...make sure you get your bread from a bakery or a bakery section from the store...don't use regular sandwich bread)

3 cups almond milk (or regular milk. I just happened to use almond and had great results)

1 cup half n half

3 whole eggs

2 egg yolks

2 tsp cinnamon

1/4 tsp salt

1 tbsp vanilla extract

8 oz fresh blackberries

1 cup packed brown sugar


Preheat oven to 350 degrees and grease a 9 x 13 inch pan with cooking spray.

In a small pot on the stove, combine the cream and almond milk and bring to a simmer. Remove from heat.

Combine the bread cubes, sugar, salt and cinnamon in a large bowl. Pour the hot milk over and stir to combine. Add the vanilla extract and mix well.

Whisk the eggs and egg yolks together in a measuring cup or small bowl. Pour into bowl with bread and milk and whisk well. Add blackberries and mix gently.

Pour mixture into prepared pan and bake for one hour until still slightly jiggly but cooked through (bread will be golden brown). Serve with whipped cream or vanilla ice cream.


1.5 hours