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Berry Bread Pudding with Brown Sugar Sauce
SUBMITTED BY:
JEANNIE DUCKWORTH
"I created this recipe because I am always looking for a great bread pudding recipe. I sell cookware and love to cook, this is one of my favorite things to make."
RECIPE RATING:
Read Reviews
(27)
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PREP TIME
1 Hr
COOK TIME
1 Hr
READY IN
2 Hrs
SERVINGS
(
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)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
3 tablespoons butter
1 1/2 (1 pound) loaves stale French bread, sliced
4 eggs
6 cups whole milk
2 cups white sugar
2 1/2 tablespoons vanilla extract
2 1/2 teaspoons ground cinnamon
1 cup chopped strawberries
1 cup blackberries
1/2 cup unsalted butter
1 cup packed brown sugar
1/3 cup water
1/4 teaspoon pumpkin pie spice
1/8 teaspoon salt
1 egg, beaten
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DIRECTIONS
Generously butter a 9x13 inch baking dish. Arrange the bread slices in the dish so they are packed in a little bit tight. In a medium bowl, whisk together the 4 eggs, milk, white sugar, vanilla, and cinnamon. Pour the liquid over the bread, and let it sit for an hour in the refrigerator. Press down the top with a spatula occasionally to help the bread absorb the liquid. After about 30 minutes, sprinkle the berries over the pudding, and press them down inside a bit to distribute.
Preheat the oven to 350 degrees F (175 degrees C). Bake the bread pudding for 45 to 50 minutes in the preheated oven, or until the top is golden, and the middle is firm. While the pudding is baking, make the brown sugar sauce.
Melt the unsalted butter in a saucepan over medium heat. Stir in the brown sugar, water, pumpkin pie spice, and salt. Cook, stirring constantly for about 2 minutes. Remove from heat, and whisk in the egg. Return to the burner, and cook stirring constantly until thickened, about 1 minute. Serve hot over the hot bread pudding.
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REVIEWS
Reviewed on Sep. 17, 2003 by
JIM F.
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JIM F.
Sep. 17, 2003
My wife and I had 10 couples over for desert on New Years Eve. We decided we wanted to make this recipe after reviewing it.. are we glad we did. All I can say is this, they kept going back to the server for more. I made a double batch and by the end of the evening it was gone. Thank you Jeannie for a great desert recipe; it is very easy to make and extremely tasty. It is being passed on to all of our family members by request.
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12 users found this review helpful
My wife and I had 10 couples over for desert on New Years Eve. We decided we wanted to make...
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Reviewed on Apr. 19, 2003 by DAVEMD
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DAVEMD
Apr. 19, 2003
We Tried this recipe, it was really easy and everyone absolutely loved it. We will DEFINATELY make it again and again.
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6 users found this review helpful
We Tried this recipe, it was really easy and everyone absolutely loved it. We will DEFINATELY...
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Reviewed on Feb. 23, 2005 by MICKIE
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MICKIE
Feb. 23, 2005
Loved the fruit in it but be sure to tuck them into the slices of bread or they get burned. I'd also cover it with foil next time so that the tops of the bread pieces don't get burnt.
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5 users found this review helpful
Loved the fruit in it but be sure to tuck them into the slices of bread or they get burned. ...
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Reviewed on Jan. 8, 2004 by MBKELLER
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MBKELLER
Jan. 8, 2004
Wonderful flavor! Couldn't get fresh berries so I used 16 oz. frozen blueberries (the nice big ones)thawed and well drained. They worked perfectly! Would look for a more dense bread next time-I used a so so french loaf. Also used fresh grated nutmeg instead of the pie spice. This recipe is a real keeper!!
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5 users found this review helpful
Wonderful flavor! Couldn't get fresh berries so I used 16 oz. frozen blueberries (the nice big...
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Reviewed on Mar. 26, 2006 by
Nicolette
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Nicolette
Mar. 26, 2006
Bread pudding is my weakness, so I'm always on the lookout for a new recipe, especially one that doesn't require tons of butter or heavy cream. Instead of using butter to grease the pan, I sprayed 4 ramekins (halved the recipe) with cooking spray, used an egg substitute for the eggs and f/f half & half for the whole milk. Baking the dish (or ramekins) in a water bath helps to eliminate a soggy center, as some reviewers experienced. The spices complimented the fresh berries perfectly -- will make this again. Thanks!
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4 users found this review helpful
Bread pudding is my weakness, so I'm always on the lookout for a new recipe, especially one...
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Reviewed on Jan. 20, 2007 by
RebeccaMazz
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RebeccaMazz
Jan. 20, 2007
This was my first attempt at any bread pudding recipe and I thought it turned out pretty good! I used frozen strawberries & blueberries. I think next time I will put the fruit under a layer of bread. As it baked, the blue berries on top dried out a bit too much. I don't think the brown sugar sauce was worth the time or calaries. The bread pudding has enough flavor to stand on its own.
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3 users found this review helpful
This was my first attempt at any bread pudding recipe and I thought it turned out pretty good!...
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Reviewed on Nov. 13, 2006 by
cookinchris
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cookinchris
Nov. 13, 2006
This was a big hit with all my guests! Gooey, sweet and delicious. I used unsweetened frozen blueberries and strawberries and it was really yummy.
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3 users found this review helpful
This was a big hit with all my guests! Gooey, sweet and delicious. I used unsweetened frozen...
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Reviewed on Jan. 17, 2006 by TOBYGATOR
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TOBYGATOR
Jan. 17, 2006
I'm not a fan of bread pudding but this was delicious! I used 2 cups of strawberries and no blackberries since I didn't have any on hand. Also I used 2% milk mixed with half & half and evaporated milk since that's what I had. It still worked and will make it again.
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3 users found this review helpful
I'm not a fan of bread pudding but this was delicious! I used 2 cups of strawberries and no...
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Reviewed on Jul. 30, 2005 by ELLAMIE
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ELLAMIE
Jul. 30, 2005
it tasted great and was easy to make. it turned out too moist inside for me, so I would cut down a little on the milk and egg mixture next time. I would also cut the sauce in half, because it was very sweet and would have totally drowned the pudding if I had put it all on.
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3 users found this review helpful
it tasted great and was easy to make. it turned out too moist inside for me, so I would cut...
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Reviewed on Jun. 5, 2008 by
UnicDreams
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UnicDreams
Jun. 5, 2008
I've made several fruity bread puddings before. This one is a really good combination of spices and fruit. It's sweet and tasty enough without the sauce. I usually just let the bread soak about 5-10 minutes, then add the fruit, making sure none are on the surface.
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2 users found this review helpful