Ingredients for Fresh Berry Bread Pudding
- French Bread
- 6 large eggs
- ¾ cup granulated sugar
- Vanilla Extract
- ¼ teaspoon ground nutmeg
- ½ teaspoon ground cinnamon
- Unsalted Butter
- Skim Milk
- Fresh Blackberries
- Zest of 1 lemon
- Ice Cream
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How to Make Fresh Berry Bread Pudding
- Preheat grill to medium heat. Cut a loaf of your favorite bread (about 1 pound) into 1-inch cubes. Grill bread cubes for 2 minutes per side, or until lightly toasted and grill marks appear. Set aside.
- In a large bowl, whisk together 6 large eggs until frothy (about 3 minutes).
- Add ¾ cup granulated sugar, 1 teaspoon vanilla extract, ¼ teaspoon ground nutmeg, ½ teaspoon ground cinnamon, and ½ cup (1 stick) melted unsalted butter. Whisk until well combined.
- Stir in 2 cups whole milk, 2 cups fresh blackberries, and the zest of 1 lemon.
- Gently fold in the grilled bread cubes, ensuring they are evenly coated in the custard mixture.
- Let the bread pudding rest for 45 minutes, gently pressing the bread down into the custard every 15 minutes to ensure even absorption.
- Pour the bread pudding mixture into a well-seasoned 10-inch cast-iron skillet. Cover the bottom of the skillet with heavy-duty aluminum foil to prevent sticking and burning.
- Place the skillet on the grill over indirect medium heat. Close the grill lid and bake for 50-60 minutes, or until the pudding is puffed, golden brown, and set in the center.
- Let cool slightly before slicing and serving warm. Top with a scoop of vanilla ice cream or whipped cream, if desired.
Nutrition Information (Approximate per serving)
Sodium
30 g
Sugar
176g
Fat
20g
Carbs
35g
