- Prep time
- 20 minutes PT20M
- Cook time
- 35 minutes PT35M
- 6-8 servings
No spring or summer is complete without copious quantities of berries. Treat yourself to this delightful bread pudding made all the better with fresh, juicy berries.
- 1 loaf rustic French bread
- 7 eggs
- 1½ cup whole milk
- ½ cup sugar
- 1 tablespoon vanilla extract
- 2 ounces brandy
- ¾ teaspoon ground cinnamon
- ½ jar (about 7½ ounces) blueberry preserves
- 1 cup assorted fresh berries (blackberries, blueberries, raspberries, strawberries, etc.)
Preheat oven to 350°F.
Butter an 11 x 7 x 2-inch baking dish. Cut bread into 1- to 1½-inch pieces and place in dish. Whisk eggs, milk, sugar, vanilla, brandy and cinnamon in a separate bowl, then pour over bread. Gently press down on bread to moisten.
Cover with foil and bake for 30 minutes. Remove foil and spread preserves on top evenly. Bake for 5 more minutes.
Remove from oven, add berries and serve. For a sliceable bread pudding (perfect for a picnic), reserve berries and chill pudding overnight.
The name Muscadelle is often used for the grape that is the source of the sharp, light, dry French wine Muscadet. Its correct name is Melon de Bourgogne.
Icewine got its name because it is made from very ripe frozen grapes. As the frozen grapes are pressed, the sweet, high-acid, concentrated juice is separated from the ice. Icewine is high in both sweetness and acidity - drinking it is out of this world!