This blackberry bread pudding was created for #SummerDessertWeek! I was sent samples by some of the sponsor companies but as always opinions are 100% mine.
I’m crazy about bread pudding! I love how the outside has a bit of crust but the inside is soft, warm and still sort of ooey, gooey pudding-ish. I especially love when there’s a topping to pour over it and make it even more decadent.
Exhibit A: my recipe for blackberry bread pudding. It’s soooo good!
Blackberry Bread Pudding
Scroll to the bottom for the blackberry bread pudding recipe!
Check out the amazing #SummerDessertWeek recipes from our bloggers today!
Sweet Summertime Cakes:
- White Chocolate Espresso Cake with Caramel Espresso Buttercream from The Food Hunter’s Guide To Cuisine
- Bee Sting Cake from Kudos Kitchen by Renee
- Coffee Cake from A Blender Mom
- Tropical Summer Cake from Daily Dish Recipes
No-Bake Treats:
- Banana Pudding No Bake Cheesecake from The Bitter Side of Sweet
- Strawberry Cloud Dessert from Shockingly Delicious
Baked Desserts:
- Homemade Blueberry Cream Cheese Danishes from Big Bear’s Wife
- Black Cherry Kolaches from The Spiffy Cookie
- Blackberry Bread Pudding from Eat Move Make
- White Cake with Vanilla Cherry Buttercream Icing from The Beard and The Baker
- Lemon Poppyseed Scones from Mildly Meandering
- Cherry Sweet Rolls from Comfortably Domestic
Sweet Sips:
- Watermelon Slushies from The Domestic Kitchen
Sponsored ingredients in the blackberry bread pudding recipe: Dixie Crystals sugar and Adam’s Extract vanilla.
Blackberry Bread Pudding
Ingredients
- 1 1-lb loaf Italian bread, cut into cubes
- 5 eggs
- 1 cup sugar
- 3 cups milk
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 2 ½ cups fresh or frozen blackberries
Instructions
- Preheat oven to 325 degrees F.
- Spray bottom of 11 x 6-inch baking pan (or similar size) with cooking spray. In large bowl, whisk together eggs, sugar, milk, vanilla and cinnamon.
- Put half of the bread cubes into the pan, top with half of the blackberries and half of egg mixture. Repeat the layers. Let stand 15-20 minutes to allow moisture to sink into bread cubes.
- Bake until top begins to brown, about 1 hour and 10 minutes. Serve warm. To add sweetness, drizzle with maple syrup, blackberry syrup or blackberry sauce just before serving.
Nutrition
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