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–+ servings
Kate Ramos

Blackberry Bread Pudding with Cajeta Sauce

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! #breadpudding
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. Heat oven. Heat oven to 350°F and arrange rack in the middle.

  2. 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.

  3. Make custard. Combine eggs, milk, cream, vanilla, and salt in a large bowl. Whisk until smooth.

  4. Macerate berries. Combine blackberries, sugar, and mezcal in a separate large bowl and stir until sugar is dissolved.

  5. Fold together. Add bread and berries to the custard and fold until everything is well coated.

  6. Bake. Transfer bread pudding to a medium, 1 quart baking dish and bake until the bread on the t
  7. op is toasted and the middle is still a bit wobbly, about 45 minutes.

  8. Let cool then serve. Let cool at least 30 minutes then serve warm with cajeta sauce and ice cream.

Notes

Make ahead. Follow recipe through step 5. Cover and refrigerate until ready to bake. Bake as instructed.

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