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Blackberry Almond Bread Pudding

  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Serves: 6
  • 3 Cups half-and-half
  • 3/4 Cup sugar
  • 1 Tsp. vanilla extract
  • 1/2 Tsp. almond extract
  • 4 Cups packed, cubed (1/2-inch) day-old challah or other rich egg bread (8 ounces)
  • 1 Package (6 ounces or 1 1/3 cups) Driscoll's Blackberries
  • 6 Tablespoons natural sliced almonds
  • Softened unsalted butter, for custard dishes
  • 6 large eggs
  • Grated zest of 1/2 orange
  • Whipped cream or vanilla ice cream for serving (optional)
  • Preheat the oven to 325°F. Lightly butter six 10-ounce custard dishes or ramekins.
  • Heat half-and-half in a saucepan over medium heat until simmering.
  • Whisk together eggs, sugar, vanilla, almond extract and orange zest in a large bowl. Gradually whisk in the warm half-and-half. Add cubed bread and let stand, stirring occasionally, until some of custard has been absorbed, about 10 minutes. Divide blackberries evenly among custard dishes, about 5 berries per dish. Spoon equal amounts bread mixture into the dishes. Sprinkle each with 1 tablespoon almonds.
  • Bake until puddings are evenly puffed and a knife inserted in the center comes out clean, about 40 minutes. Let stand 10 minutes. Top each with whipped cream, if using, and sprinkle with remaining sugar. Serve warm.
Calories 510.51
Total Fat 25.44 g
Saturated Fat 11.05 g
Cholesterol 278.68 mg
Sodium 303.60 mg
Total Carbohydrates 56.77 g