"Sleep 'til you're hungry, eat 'til you're sleepy."--Unknown

Janell's Berry Bread Pudding Recipe

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This recipe for Janell's Berry Bread Pudding, by , is from The Hungry Hawk Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Janell McWilliam
Added: Thursday, May 14, 2009


3 T. butter
1-1/2 c. sugar
1 c. whipping cream
4 T. Chambord
3 T. butter
3/4 c. sugar
3 eggs
2 T. vanilla extract
1-1/2 c. milk
1 pt. half and half
8 c. French or sourdough bread (one large loaf, with crust, cut into 1" cubes)
1 basket blueberries (or equivalent frozen)
1 basket raspberries (or equivalent frozen)
4 T. sugar
1 tsp. cinnamon
Vanilla ice cream

Melt butter and sugar. Stir in whipping cream and Chambord. Bring to boil and then reduce heat to LOW - 5-10 minutes. Set aside.
In mixing bowl, combine butter and sugar. Add eggs and vanilla and beat again. SLOWLY stir in milk and half and half.
Place bread cubes in large bowl. Pour above mixture on bread and let sit 4-5 min. Carefully stir in berries then place in a 9" x 13" pan (glass preferred). Combine 4 T. sugar and cinnamon and sprinkle on top. Put 1/3 of sauce on top. SAVE the rest of sauce for serving.
Bake in 375 oven for 35-40 min. Serve warm with ice cream and drizzle sauce on top.

Personal Notes:
Personal Notes:
This looks beautiful and smells and tastes wonderful! Any leftover sauce is great just with ice cream.




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