Recipe courtesy of Michael Lomonaco
Triple Threat Berry Bread Pudding
- Total: 1 hr 5 min
- Prep: 5 min
- Cook: 1 hr
- Yield: 8 to 10 servings
Ingredients
4 tablespoons butter
1 pint mixed assorted berries - blueberries, blackberries, strawberries, raspberries
4 cups dry country bread, crusts removed, cut 1/2 square
4 cups milk
6 whole eggs
3 egg yolks
1 1/2 cups plus 2 tablespoons sugar
1/2 cup Kirsch
1/4 teaspoon allspice
1 teaspoon vanilla extract
1/4 cup confectioners' sugar
Directions
- Preheat oven to 350 degrees F.
- Butter the inside of a 3 quart baking dish.
- Sprinkle 2 tablespoons sugar over the berries. Combine the bread and the berries and spread out evenly in the baking dish.
- Combine the milk, eggs, yolks, sugar, Kirsch, allspice and vanilla in a saucepan over very low heat, stirring constantly with a wooden spoon. Cook for 7 to 9 minutes or until the mixture begins to thicken. Strain through a fine wire mesh strainer and pour over the bread in the baking dish.
- Set the baking dish in a shallow water bath and place the whole setup into the oven. Bake for 45 minutes. Remove and cool.
- When cool, sprinkle the top with the confectioners' sugar and glaze under a hot broiler before serving.
