• 3 Cups half-and-half
  • 3/4 Cup sugar plus 2 tablespoons sugar, divided
  • 1 Tsp. vanilla extract
  • 1/2 Tsp. almond extract
  • 4 Cups packed (8 ounces)day-old challah or other rich egg bread, cute into 1/2-inch cubes
  • 1 Package (6 ounces) Driscoll's Blackberries
  • 6 Tablespoons natural sliced almonds
  • Softened unsalted butter
  • 6 large eggs
  • Zest of 1/2 orange
  • Whipped cream or vanilla ice cream for serving (optional)
  1. PREHEAT oven to 325°F.

    BUTTER six 10-ounce custard dishes or ramekins.

    HEAT half-and-half in a saucepan over medium heat until simmering.

    WHISK TOGETHER eggs, ¾ cup sugar, vanilla extract, almond extract, and orange zest in a large bowl.

    WHISK half-and-half slowly into egg mixture.

    STIR bread cubes into egg mixture.

    LET bread mixture rest about 10 minutes while STIRRING occasionally.

    DIVIDE blackberries evenly between custard dishes.

    DIVIDE bread mixture equally between custard dishes.

    SPRINKLE almonds over each pudding.

    BAKE about 40 minutes or until puddings are puffed and a knife inserted in the center comes out clean.

    COOL puddings for 10 minutes.

    TOP puddings with whipped cream or ice cream (if using).

    SPRINKLE puddings with remaining sugar.

    SERVE Blackberry Almond Bread Puddings warm.
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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
Dietary Fiber 4.65 g
Protein 15.92 g