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Bread Pudding:
Preheat oven to 350 degrees.
Place Eggs, Milk, Brown Sugar, Vanilla, Cinnamon and Salt in blender or large bowl and mix until combined. Spray 9 x 13 baking dish with cooking spray or coat with butter and place bread cubes in pan. Pour custard evenly over bread. Bake for 30-40 minutes.
Creme Anglaise:
Bring milk and cream to a boil over medium heat. In bowl, whisk egg yolks and sugar. Slowly drizzle cream a tablespoon at a time to temper eggs. You don't want scrambled eggs so add cream in small amounts. Whisk together and add to pot.
Cook custard over medium heat about 5-7 minutes, until thickened (or 170 degrees). Stir in vanilla.
Sweetened Whipped Cream:
In mixing bowl, beat heavy cream until soft peaks form. Add powdered sugar and whip until soft peaks. To make successful cream, make sure the heavy cream is cold.
Serve bread pudding warm, drizzled with creme anglaise, topped with fresh blackberries and a dollop of sweetened whipped cream.
Nutrition information is automatically calculated, so should only be used as an approximation.
I hope you love this beautiful comfort food dessert — Blackberry Bread Pudding. Come say “hello” on instagram @modern_honey. Happy Baking, my friends!
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