Very Berry Breakfast…..
Could there be anything better than a bread pudding for breakfast? This isn’t called a bread pudding probably because who would eat bread pudding for breakfast? Call it Very Berry Breakfast Pudding and it has one drooling over the name alone and you don’t have to wait for dessert to eat it.
The making of bread pudding can be traced back to the 11 and 12th centuries and is popular in many countries with each one having their own twist to the recipe. I’m sure bread pudding came about when there was leftover stale bread in the house and not wanting to waste anything the homemaker added this and that to it and came up with a scrumptious dessert; in this case a breakfast treat.
There are two kinds of websites I like to look to for recipes, Bed and Breakfast sites and Winery sites; I have found delicious recipes from both sites; and this “pudding” will be a welcome breakfast treat any time.
This recipe just happens to come from Inn at Huntingfield Creek and this is one of their signature dishes and this pudding won a mention in the 2013 Best B & B Breakfast tournament. Did you even know there was such a thing? This Inn is on an elegant 70 acre farm estate so take a look and on your next trip to Maryland you may want to stay there if for no other reason other than their Very Berry Breakfast Pudding.
Wouldn’t you love to wake up and have this waiting for your breakfast. Why not try it out on your family soon. I’ve added a blackberry whipped cream to the recipe that adds a wonderful berry touch to a dish already loaded with very berry flavor. Hope you enjoy it.
BLAST FROM THE PAST: Frozen Fruit Salad is a recipe I posted back in 2010 and it has had over 31,000 views. You can add whatever fruits you want and amounts. I just start with the lemonade and limeade and I usually use the 12 oz. cans of each and then frozen and fresh strawberries and bananas and crushed pineapple. You will love this slushy treat on a hot summer day.
I used 7 cups of crusty break cut in 1/2-3/4″ cubes.
Beat the eggs and 1/4 cup of the sugar.
Whisk the cream into the egg and sugar mixture.
Butter a baking dish (mine was about 9 x 11), sprinkle with sugar, add your bread cubes and pour the milk mixture over cubes. Cover and refrigerate 1-2 hours or overnight. (I did mine overnight.)
When ready to bake, add in the 2 cups of blackberries and dot with the 1/4 cup blackberry jam.
Melt the stick of butter and 3/4 cup brown sugar and then pour this over your bread and berry custard.
Bake at 410° 30 minutes covered with foil, then remove foil and continue to bake another 15-20 minutes or until brown and set.
Whip 1 cup whipping cream with 1/2 cup granulated sugar until almost stiff peaks, then add in 1/2 cup of fresh blackberries and continue to beat until the cream is thick and the berries have broken up.
Cut into squares and eat plain, with ice cream or the blackberry whipped cream.
Yum.! What can I say — you have to try this.
- Very Berry Breakfast Pudding2015-07-19 13:05:46This is a delicious berry bread pudding and can be served at a brunch or use for dessert anytime. I added the blackberry whipped cream to Huntingfield Creek's recipe.Write a reviewIngredients
- 1 loaf study country white bread
- 1 c. light brown sugar (divided)
- 2 1/4 c. whole milk
- 6 large eggs
- 1/2 tsp. cinnamon
- 1 tsp. vanilla extract
- 2 1/2 c. fresh blackberries
- 1/4 c. blackberry jam
- 1/2 c. butter
- 1 c. heavy whipping cream
- 1/2 c. sugar
- 1 tsp. vanilla
- 1/2 c. blackberries
Adapted from Inn at Huntingfield CreekAdapted from Inn at Huntingfield Creekhttps://rosemaryandthegoat.com/
- Cut bread into 1" squares and sprinkle evenly into a buttered 9 x 11 pyrex dish.
- Beat together, eggs, milk, 1/4 c. of the brown sugar. Add a pinch of cinnamon and a teaspoon of vanilla. Pour over bread and allow to sit 15 minutes (or overnight).
- Add berries when you are ready to bake bread pudding and dot with blackberry jam.
- In a small saucepan melt 1/2 cup butter and then add 3/4 cup brown sugar and allow to boil until fully incorporated. Pour evenly over bread and fruit. Cover with foil.
- Bake at 410° for about 45 minutes (after 30 minutes remove foil) until puffed up and bubbling. Serve at once.
- For the topping whip the cream, sugar and vanilla until you have soft peaks. Add in the blackberries and continue to whip until you have stiff peaks. Serve with the breakfast pudding.