A simple summer dessert to make again and again. This Blackberry Bread Pudding is rich and creamy with mezcal macerated blackberries, toasted bread, and a heavy drizzle of Cajeta on top. Serve warm with vanilla ice cream!
Summer may be coming to a close but according to my blackberry bush…vines… plant? It has only just begun.
This thing has lost it’s mind this summer. Blackberries cascade off the vines like waterfalls. Only problem? They are so SOUR! We’re talking pucker city.
I’ve been told to feed it potassium. Possibly water more? I’m still working out the details there. These blackberries make terrible snacks but excellent desserts.
Which is how we find ourselves here with this gorgeous, wobbly and perfect bread pudding.
ingredients for bread pudding
I understand not everyone has a blackberry…er bramble? in their backyard so you might need to go out for those, but other than that, this is a pretty straightforward bread pudding recipe. Here’s what you’ll need.
Bread. The blackberries let off a lot of liquid so you want a sturdy bread to soak up all those juices. French bread will work if it is a real deal baguette but a good crusty country-style loaf is perfect. Have stale bread? Even better!
Blackberries. If you can buy blackberries at your local farmers market, do it. They will have a lot more flavor than the store bought ones.
Mezcal. Totally optional, but I love a good boozy bread pudding.
Sugar. This recipe calls for granulated sugar but I’ve also made this using the same amount of brown sugar and even maple syrup. Feel free to swap with whatever you have.
Eggs. For the custard mixture.
Salt. Always kosher. Always Mortons.
Whole milk. For the milk mixture.
Cajeta. Make homemade but if not, store bought is okay too.
how to make bread pudding
This recipe combines my favorite bread pudding egg mixture with tipsy blackberries for an easy, supremely delicious dessert.
The bread needs to be deeply toasted so that it is in top notch condition to soak up all that berry juice. So the first step in to heat the oven to 350°F and toast the bread.
Next combine the eggs, milk, cream, vanilla, and salt in a large bowl, whisk until smooth.
Now for the blackberries. Combine them with the sugar and mezcal in a medium bowl.
Once your bread is nice and toasty (but cooled a bit) add it to the custard, along with the blackberries and fold it all together.
Pour everything into a medium casserole dish (mine was a 9-inch baking dish). You don’t need to grease the dish first.
Bake until the bread is toasted on top but the middle is still a bit jiggly, about 45 minutes.
Let rest 30 minutes before serving warm with ice cream and Cajeta or caramel sauce.
can I make this ahead?
Yes! It is even better if it you make it ahead. Combine everything and put in the baking dish then cover and refrigerate until you are ready to bake.
This will give the bread even more time to soak up the custard and blackberry juices.
When you are ready to bake, follow the baking instructions as written.
If you want a stellar warm dessert all week long you could even divide this recipe between smaller ramekins and bake one off every night!
Not feeling the blackberries? Want some other options? I got you.
The recipe posted below is just one way you can spin this classic, comforting dessert, but it is definitely not the only way.
Skip the blackberry mixture and make a time-honored bread pudding by using 1/2 cup of dried fruit instead.
Dried cherries, cranberries, or raisins would be good. Mix the eggs, sugar, cream, milk, vanilla, and salt together instead of mixing the sugar with the fruit.
Add extra richness and vanilla “umph” by spreading the bread with vanilla bean butter after toasting.
Instead of cutting the bread into cubes, slice it before toasting. Mix together 1 stick of soft butter, vanilla bean seeds, and a pinch of cinnamon.
Spread this on the bread slices and layer them with the blackberries in the dish. Pour custard over the top.
how to serve
This beauty deserves nothing more than a generous drizzle of Cajeta.
If you are unfamiliar with Cajeta it is a Mexican dessert sauce made from sweetened, reduced goat’s milk. It cooks down until it is rich, thick, and caramel-like.
I highly recommend making your own—it’s easy! Or use store bought or also, salted caramel sauce would be nice.
Also, a scoop of vanilla ice cream is essential. Warm bread pudding plus cold vanilla ice cream equals heaven.
more baking recipes to try!
- Soft Ricotta Banana Bread
- Dairy-Free Conchas Recipe
- Molasses Banana Bread
- Chocolate Chip Ground Coffee Bean Cookies
- Chocolate Chai Zucchini Cake
- Key Lime Pie with Sour Cream Topping
- The Ultimate Avocado Chocolate Chip Cookies
you totally deserve this treat
This cozy blackberry dessert is the perfect way to say goodbye to summer. Give it a try and when you do, snap a pic and tag me on Instagram @holajalapeno and #holajalapeno so I can see or leave me a comment below (don’t forget to leave a ⭐️⭐️⭐️⭐️⭐️ rating) ! Also, make sure to sign up for my weekly newsletter, lots of good stuff there too!
- 10 ounces cubed, rustic bread (about 5 heaping cups)
- 4 large eggs
- 1 cup whole milk
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
- 1 pound fresh or frozen blackberries (about 3 cups)
- 1/2 cup granulated sugar
- 2 tablespoons mezcal
- Cajeta, for serving
- Vanilla ice cream, for serving
Heat oven. Heat oven to 350°F and arrange rack in the middle.
Toast bread. Spread bread in an even layer on a baking sheet and bake until dark golden and fragrant, about 20 minutes. Stir halfway through. Set aside to cool slightly. Leave oven on.
Make custard. Combine eggs, milk, cream, vanilla, and salt in a large bowl. Whisk until smooth.
Macerate berries. Combine blackberries, sugar, and mezcal in a separate large bowl and stir until sugar is dissolved.
Fold together. Add bread and berries to the custard and fold until everything is well coated.
Bake. Transfer bread pudding to a medium, 1 quart baking dish and bake until the bread on the t
op is toasted and the middle is still a bit wobbly, about 45 minutes.
Let cool then serve. Let cool at least 30 minutes then serve warm with cajeta sauce and ice cream.
Make ahead. Follow recipe through step 5. Cover and refrigerate until ready to bake. Bake as instructed.
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