Bread Pudding with Blueberries

July 6th, 2012 :: 4 comments

BreadPudding1_Featured

I have been craving bread pudding for a while and a recent trip to a local farmers market created the perfect opportunity to get all the necessary ingredients. I have only had bread pudding a couple of times throughout my years, but I really like the moist french toast texture and the not-too-sweet flavor. While roaming about the market, Edna (my sister) and I brainstormed how to make our own bread pudding, while Dustin ignored our sisterly rambles and giggles and tried not to get heatstroke.

This was our first time at a farmers market, so everything looked especially appealing. I was sure I wanted to use a fruit of some sort on the bread pudding to add a bit more texture and visual appeal, but with so many choices the decision was tough. I settled on wild blackberries because I still have memories of picking and eating wild berries as a child with my dad in Germany. The berries from the market seemed less tart than I remember.

Edna and I came across the most beautiful pretzel bread and started talking about different ways to use it. We weren’t a hundred percent sure how it would work out, but we wanted to try using the outer crust of the bread as an edible bowl for our pudding. We ended up buying eggs, jam, and an array of veggies and fruits. Our rule after we got home was to eat at least three fruits and veggies a day so nothing went to waste.

The recipe is pretty simple: 4 small breads, 2 tablespoons melted butter, 2 eggs (beaten), 1/4 cup sugar, 1/2 teaspoon ground cinnamon, 1/2 teaspoon vanilla extract, 1 cup milk, and a handful of blackberries.

The outer crust was just tough enough to keep it’s shape after we carefully tore out the soft, fluffy bread inside. In a bowl we mixed the melted butter, beaten eggs, sugar, cinnamon, vanilla extract, and milk together with the pieces of left over bread. Then we let it sit for 5 minutes. We placed the moist bread mixture back into it’s original bread shell and tossed in some of the wild blackberries. Edna poured some of the left over liquid from the bowl on the pretzel bread shell, along with some sugar to make it a little softer and sweeter. Then we put our stuffed pretzel bowls in the oven at 350 degrees for 40 minutes.

Dustin lucked out this weekend and was tasked only with making the whipped cream. Everything came together perfectly and was fairly simple to make. Using the outer shell of the bread as a bowl made for easy cleanup and created another little tasty treat. Who wouldn’t love that? Who?!

Full recipe follows.

Ingredients:

4 small bread rolls (we used pretzel rolls)
2 tablespoons melted butter
2 eggs (beaten)
1/4 cup sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
1 cup milk
handful of blackberries or other fruit

 Directions

1. Preheat oven to 350 degrees.
2. Cut off the tops and scoop out the middles of the rolls. Save the outer bread crust for later.
3. If needed, cut or tear the middle bread pieces into smaller pieces no bigger than an inch or so across.
4. In a bowl, combine melted butter, eggs, sugar, ground cinnamon, vanilla extract, and milk. Mix well.
5. Put bread pieces into the liquid mixture and push down bread so it is evenly soaked.
6. Put the moist bread into the left over bread crusts along with your fruit of choice. Pour any remaining liquid on top of the bread
7. Cook in the oven for 40 minutes.

Enjoy!

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§ 4 Responses to Bread Pudding with Blueberries"

  • Debbie says:

    That was a very unique way to make bread pudding. You probably wouldn’t like the pudding I had when I was a child. We saved the ends of the loaf of bread. When we had enough then we would make bread pudding.

    • Joann says:

      It probably still taste pretty good. I’ve seen a few recipes for bread pudding that call for more mature bread, otherwise it would turn to mush. So, you guys had the right idea.

  • AD says:

    That’s so COOL! I love the idea of using the pretzel bread as a bowl. Love the presentation! Very eye appealing. I think I actually got a whiff of warm cinnamon when I came to the last picture. :) It makes me want to dig out my recipe for bread pudding.
    We rode our bikes to the farmer’s market just this morning. It was our first trip too. Why it took us this long to go, I have no idea. We picked up blueberry jam, cucumbers, and some honey sticks for Jeff.

    • Joann says:

      Thank you. Bread pudding is one of my favorites and having an added edible bowl made it better. I’ve been in Chicago for at least four years now and this was my first time going to the Farmer’s Market. There always seems to be so much happening in Chicago, so every week seems to be different.

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