Categories
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Fall Fruit Bread Pudding |
Tips: This pudding would be delicious served
with vanilla ice cream to counteract the
tartness of the blackberries. Stand the
pudding on a plate when chilling to
catch any juices that run down the
sides of the bowl.
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Prep Time: 15 min, plus 8 hrs chilling
Cook Time: 15 min
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Yield:8
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INGREDIENTS: |
| 2 lb |
mixed blackberries, chopped apples, and chopped pears |
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| generous 3/4 cup |
brown sugar |
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| 1 tsp |
ground cinnamon |
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| 7 tbsp |
water |
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| 8 oz |
white bread, thickly sliced (about 12 slices), crusts removed |
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DIRECTIONS:
- Put the fruit into a large pan with the sugar, cinnamon, and water, stir, and bring to a boil. Reduce the heat and simmer for 5-10 minutes so that the fruits soften but still hold their shape.
- Meanwhile, line the bottom and sides of a 3 1/2 cup ovenproof bowl with the bread slices, ensuring that there are no gaps between the pieces of bread.
- Spoon the fruit into the center of the bread-lined bowl and cover the fruit with the remaining bread.
- Put a saucer on top of the bread pudding and put a heavy weight on the saucer. Chill the pudding in the refrigerator overnight.
- Turn the pudding out on to a serving plate and serve immediately.
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