I’m crazy about blackberry 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
Try this homemade blackberry bread pudding! Golden crust on the outside, soft, warm, ooey gooey and moist pudding-cake inside. Serve with decadent topping.
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
Calories: 142kcalCarbohydrates: 23gProtein: 5gFat: 4gSaturated Fat: 2gCholesterol: 74mgSodium: 53mgPotassium: 154mgFiber: 2gSugar: 21gVitamin A: 262IUVitamin C: 6mgCalcium: 90mgIron: 1mg
Tried this recipe?Let us know how it was!
Pin the blackberry bread pudding recipe for later!
GARY SIEGEL says
This was an immediate hit. Have made it twice this week. It turned out better texture-wise in a deeper pan with slightly more liquid (and probably more berries). Tastes great; just the right amount of sweetness.
Liz says
Twice in one week? Wow! I’m so glad it was a hit; it’s one of my faves too. 🙂
Sandra Pate says
Can you tell me how to prepare the day ahead and cook and the warm it back up the next day? Thank you, Sandra
Liz says
You could do everything the day before (through step 3), cover it tightly with plastic wrap and store in the refrigerator overnight. Then bake it (step 4) the next day. It’s so yummy!
Joanna says
Dee-lish dee-losh!! Turned out great. Very forgiving, considering I only had 4 eggs on hand and was a tad short on the blackberries. I did let it soak overnight before baking this morning, and it was fantastic at breakfast. I used a slightly shorter, deeper baking dish so it took an additional 15 minutes to get the crunchy bits on top. Perfectly sweet, perfectly custardy – no extra sweetening necessary, although I can see how a small scoop of vanilla ice cream on top would be lovely. The bomb! Will def make it again.
Cathy says
This recipe looks like a winner!
I’m going to make mine with chocolate chip brioche bread instead of plain bread and add some white chocolate chips with the berries to add some sweetness. I love dark chocolate with berries.. hope it turns out!
connie Mcfadden says
how do I make blackberry sauce? Got my backberries or 99 cents at publics saved lots but bought 35 packs! making fr bibe study
Liz says
Here’s my go-to method: In a large saucepan, combine 3 cups blackberries, 1/2 cup sugar, and 2 tablespoons lemon juice. Cook over medium heat, pressing berries against side of pan to help release their juices and break them down a little bit. Stir often until mixture comes to a boil. Continue cooking for another 10 minutes. Mix a slurry of 1 tablespoon cornstarch and 2 tablespoons water in a small bowl and stir this into the blackberry mixture. Continue cooking for several minutes until it thickens a bit. Remove from heat and cool; store in fridge.
Theda Blonshine says
I have blackberries in the freezer and thought I’d make a pie or cobbler, but I’ve changed my mind! Bread Pudding with blackberries , a scoop of blackberry ice cream and maybe a little blackberry sauce…..There goes my diet!
Donna says
The recipe calls for heating the oven to 350 and baking at 325. Is it a typo or do you adjust the temperature when baking?
Liz says
Thank you for catching that! It’s just 325 degrees. I’ve corrected it. Thanks!
Shelley says
THINKING of trying it with cherry pie filling.. and as for the sugar I generally use half and half , white and brown sugar
Cindy says
Not nearly sweet enough for us! Next time, I’ll cook the blackberries in sugar and a little water prior to putting them in the bread pan. Made vanilla sauce to add prior to serving! YUM!
Liz says
I served mine with homemade blackberry sauce over the top which added just the right amount of sweetness. I may edit the recipe to include the blackberry sauce ingredients and how-to as well. Thank you!
GAYLE WOOLCOTT says
what size loaf of Italian bread?
Liz says
A 1-lb loaf will do the trick!
Cindy Peterson says
How did you read my mind? I was just looking for a good bread puddings recipe and I also happen to have some blackberries on hand.
Dana Rodriguez says
I love anything blackberry! This looks so delicious
mami2jcn says
Blueberries and peaches are in season right now at our local farm. I’d love to make something like this with blueberries.
Anna Nguyen says
this looks so delicious and perfect for the summer. i love desserts that are made with berries.
Mary says
This looks so good, I’ll be pinning to try in the future.
Dorothy at Shockinglydelish says
Blackberries are one of my favorite summer fruits! I am always looking for new things to try using them. I have found a winner! This is a perfect ooey gooey summer dessert!
Samantha says
I love watermelon strawberries and anything with lemon in them in the summer time. To me those are the three biggest and best desserts in the summer time!
Michelle C says
I’m a big fan of dessert! Peach cobbler is probly my favorite summer dessert.
Erin Vasicek says
This looks amazing! Add a scoop of vanilla ice cream of fresh whipped cream on top and I’d be in heaven.
Liz says
Oh heck yeah!