Blackberry Almond Bread Pudding Recipe

Blackberry Almond Bread Pudding

Average Rating:
Prep Time:15 minutes
Cook Time:40 minutes

Indulgent is hardly the word for this wonderful dessert; but fresh blackberries work wonders with cutting its richness. Flavorful egg bread is soaked in a custard spiked with almond extract and orange zest. Delicious on its own, it's even better with a dollop of whipped cream or vanilla ice cream.


  • Softened unsalted butter, for custard dishes
  • 3 cups half-and-half
  • 6 large eggs
  • 3/4 cups sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoons almond extract
  • Grated zest of 1/2 orange
  • 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
  • Whipped cream or vanilla ice cream for serving (optional)
  1. Preheat the oven to 325°F. Lightly butter six 10-ounce custard dishes or ramekins.
  2. Heat half-and-half in a saucepan over medium heat until simmering.
  3. 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.
  4. 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.

Serving Size:

Total Fat:25.44g
Saturated Fat:11.05g
Total Carbohydrates:56.77g
Dietary Fiber:4.65g

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