"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Blackberry Bread Pudding Recipe

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This recipe for Blackberry Bread Pudding, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mary Schilly


4 Eggs
5 Slices White Bread, torn into 1" cubes
1 1/2 c Milk
1/2 c Sugar
1 1/2 c Fresh or Frozen Unsweetened Blackberries
2 tbsp. Butter
3/4 c Flour
2 tbsp. All-purpose Flour
1 tsp. Vanilla
1 c Water

Heat oven to 350. Spray an 8" (two quart) glass baking dish with nonstick cooking spray. In medium bowl, combine eggs, milk, sugar, and vanilla; beat well. In sprayed baking dish, combine blackberries and bread; toss to mix. Pour egg mixture over top, pressing down bread until completely saturated. Bake at 350 for 40-45 minutes or until golden brown and puffed in center. Cool 10 minutes. Pour sauce over entire pudding.
For Sauce:
Melt butter in saucepan; stir in flour until smooth. Gradually add water, sugar, and vanilla. Bring to a boil; cook and stir for two minutes or until thickened. Serve with or spread over bread pudding.




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