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This Blackberry Bread Pudding made with french bread soaked in vanilla custard and baked then topped with homemade creme anglaise sauce, freshly whipped cream, and fresh blackberries.
This Blackberry Bread Pudding with Crème Anglaise is the ultimate cozy dessert that will wow your family and friends. Whether you’re looking for an easy dessert to use up leftover bread or something special for a holiday gathering, this recipe is a delicious and comforting choice.
The sweet and tart blackberries, rich custard, and decadent crème anglaise make every bite a delight! It is a warm and comforting bread pudding that will have people coming back for a second bowl.
If you love a classic bread pudding recipe, you can find my Bread Pudding with Vanilla Sauce Recipe as well.
The carb fest love affair is coming to an end as January 1st is looming on my calendar but since we still have three days left…bring on the dessert! It’s my last hurrah for this bread-loving girl as greens will take over my diet really soon.
Anyone else with me on the love of bread? Here is one of my favorite desserts of all time — Blackberry Bread Pudding — because it’s all about comfort.
Blackberry Bread Pudding Ingredients:
Bread Pudding:
- Loaf French Bread (day old preferred, cut into 1 inch cubes)
- Eggs
- Whole Milk
- Brown Sugar
- Vanilla
- Cinnamon
- Salt
Creme Anglaise:
- Whole Milk
- Heavy Cream
- Egg Yolks
- Sugar
- Vanilla Bean Paste or Pure Vanilla Extract
Sweetened Whipped Cream:
- Heavy Cream
- Powdered Sugar
- Fresh Blackberries
Tips for Making the Best Blackberry Bread Pudding:
- Use stale bread: Fresh bread will become mushy. Day-old or slightly stale bread soaks up the custard without falling apart.
- Let the bread soak: Give the bread time to soak up the custard for at least 15-20 minutes before baking. This will ensure a rich, moist pudding.
- Don’t overbake: Bread pudding should be set but slightly jiggly in the center when it’s done. Overbaking will make it dry.
- Strain the crème anglaise: Straining the sauce through a fine sieve ensures a smooth, silky texture.
This was my favorite way to eat those cherished blackberries. Blackberry Bread Bread Pudding with Crème Anglaise and Sweetened Whipped Cream is the crowned jewel of comfort food. You start with warm, lightly sweetened bread pudding, topped off with handcrafted crème anglaise made with fresh eggs, sugar and cream, and capped with fresh blackberries and sweet whipped cream.
Frequently Asked Questions (FAQ’s:)
1. Can I use frozen blackberries in this recipe? Yes, you can! If using frozen blackberries, there’s no need to thaw them before adding to the bread pudding, as they will release their juices while baking.
2. What kind of bread is best for bread pudding? Sturdy bread like French bread, brioche, or challah works best for bread pudding. The bread should be slightly stale or toasted to absorb the custard without becoming too soggy.
3. Can I make this bread pudding ahead of time? Absolutely! You can prepare the entire bread pudding and refrigerate it (uncooked) for up to 24 hours. When you are ready, bake it and prepare the crème anglaise just before serving.
4. How do I know when bread pudding is done baking? Bread pudding is done when the top is golden brown and the custard is set. It should jiggle slightly in the center but not look runny. You can also insert a toothpick into the center; it should come out clean.
5. What can I substitute if I don’t have heavy cream? If you’re out of heavy cream, you can use half-and-half for a slightly lighter custard.
Storage Tips:
Refrigeration: Store any leftover bread pudding in an airtight container in the refrigerator for up to 3 days.
Freezing: Bread pudding can be frozen for up to 2 months. Wrap it tightly in plastic wrap and foil, then reheat in the oven until warmed through.
Reheating: To reheat, place the bread pudding in a preheated oven at 325 degrees until it’s heated through. You can also microwave individual portions.
Substitutions and Variations:
- Bread Substitutes: If you don’t have sourdough, French bread, or brioche, try using cinnamon raisin bread for added flavor.
- Fruit Variations: Not a fan of blackberries? You can substitute with blueberries, raspberries, or a mix of both. Peaches and apples also make great seasonal variations.
- Spices: Want a little more warmth in your bread pudding? Add nutmeg, cloves, or cardamom along with the cinnamon to give it a cozy fall flavor.
More Bread Pudding Recipes:
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Blackberry Bread Pudding
Ingredients
Bread Pudding:
- 1 Loaf French Bread (day old preferred, cut into 1 inch cubes)
- 3 Eggs
- 3 cups Whole Milk
- 3/4 cup Brown Sugar
- 2 teaspoons Vanilla
- 1 teaspoon Cinnamon
- 1/2 teaspoon Salt
Creme Anglaise:
- 1 cup Whole Milk
- 1 cup Heavy Cream
- 6 Egg Yolks
- 2/3 cup Sugar
- 1 teaspoon Vanilla Bean Paste or Pure Vanilla Extract
Sweetened Whipped Cream:
- 2 cups Heavy Cream
- 1/2 cup Powdered Sugar
- 12 ounces Fresh Blackberries
Instructions
- 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!
There’s a local restaurant in Arizona that is known for it’s bread pudding and I have always wishes I could duplicate it at home…..well now I can! I made this recipe hoping it would be as good and it was not only good….but maybe even better. Thank you modern honey.