Berry Bread Pudding

• Produce

  • 1 1/2 cups Berries, frozen

• Refrigerated

  • 3 Eggs

• Baking & Spices

  • 1/3 cup Sugar
  • 1 tbsp Vanilla extract

• Other

  • 1⁄2 lb. (aprox. 2 large pastries or 3 slices Sweet Bread: brioche, challah, croissant are best
  • favorite blend, but go nuts with your own variety!
  • 1 1⁄4 cup Milk (whole or evaporated is preferred, but others can be substituted

Found on selfproclaimedfoodie.com

Description

Ingredients

• 1⁄2 lb. (aprox. 2 large pastries or 3 slices) Sweet Bread: brioche, challah, croissant are best
• 3 eggs
• 1/3 cup sugar
• 1 Tablespoon Vanilla Extract
• 1 1⁄4 cup Milk (whole or evaporated is preferred, but others can be substituted)
• 1 1⁄2 cups of frozen berries (1 part raspberry, 2 parts marionberry, and 3 parts blueberry is Mindys
• favorite blend, but go nuts with your own variety!)

Directions

• Chop the bread or pastries into approximately 1 inch cubes, set aside.
• In a medium mixing bowl, combine the egg, sugar, milk, and vanilla, & gently whisk together.
• Toss the bread cubes into the liquid mixture until fully moistened.
• Transfer the bread pudding base into a round or square baking dish or cake pan (approximately 8-­9 inches, metal, glass, or ceramic is fine.)
• Top the bread pudding base with your frozen berry blend. Frozen berries do work better than fresh, they hold up better to the longer bake time.
• Cover baking dish with aluminum foil and bake at 350 degrees for 40 minutes, turn the pan and
• remove the foil half­way through the bake time.
• Serve warm or chilled, with whipped cream, ice cream, clotted cream, fruit sauces, or just as is!