Summer Blackberry Bread Pudding

Votes: 1

Time: 35 min.
Complexity: easily

The most delicious berry desserts are made with fresh summer berries, which imbue them with a captivating aroma and richness. Blackberry bread pudding is a prime example. It's also quite simple to make. Make blackberry syrup, mix it with fresh berries, and pour the berry mixture into a bowl lined with slices of white bread. Press the mixture and refrigerate overnight. The bread crumb will soak in the blackberry syrup, acquiring a soft, creamy texture. Transfer the bread pudding to a serving platter and serve with whipped cream.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 tsp. grated lemon zest
1 tbsp lemon juice
Butter, for greasing the pan
1 loaf (about 450 g) sliced white sandwich bread
1 vanilla bean
1 cup heavy cream
2 tablespoons powdered sugar
8 cups blackberries, plus extra for serving
3/4 cup granulated sugar
2 tablespoons honey or agave syrup

Ingredient Substitution Suggestions

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Recipes with similar ingredients: lemon zest, lemon juice, butter, white bread, vanilla pod, cream, powdered sugar, blackberry, sugar, honey, syrup

Cooking the dish according to the recipe:

In a medium saucepan, combine 4 cups of blackberries, sugar, honey, and lemon zest and juice. Bring to a boil over medium heat, then reduce heat to medium-low and simmer, uncovered, for about 8 minutes, or until the berries burst. Remove from heat and stir in the remaining 4 cups of berries. Let cool.
Grease the inside of a 2-liter soufflé dish with butter and line it with plastic wrap. Trim the crusts from the bread and line the bottom and sides of the dish with the bread crumb in a single layer, trimming the bread as needed to completely cover the dish.

Place half the berries and their juices into the prepared pan. Cover with a single layer of bread. Place the remaining berries on top, cover with another layer of bread, and seal the pudding tightly. Pour the remaining berry juice over the top and cover with plastic wrap. Place a small, flat plate on top and press down with a weight, such as a large canned jar. Refrigerate the pudding for at least 6 hours or overnight.
Before serving, split the vanilla bean in half lengthwise and scrape out the seeds into a chilled bowl. Add the cream and powdered sugar. Whisk until soft peaks form.
Remove the plate and plastic wrap from the pudding and place the pan in a sink filled with 2.5 cm of warm water to loosen the pudding. Cover with a serving dish and invert the pudding onto it. Remove the plastic wrap. Serve the pudding with whipped cream and blackberries.

Categories:

recipe / Summer dishes / Desserts / Sweet pies, tarts and casseroles / / Food Network - recipes