Sourdough Bread Pudding with Blueberries & Blackberries

Transform day-old sourdough into a luscious bread pudding, studded with fresh blueberries and blackberries and flavored with vanilla and ginger. Baked to golden perfection and garnished with mint and powdered sugar, this dessert is both comforting and elegant.

Recipe Information

Total Time:

Yield:

8 servings

Ingredients

6 large eggs

2 (12-ounce) cans evaporated milk

1 (14-ounce) can sweetened condensed milk

1 tablespoon vanilla bean paste

1 teaspoon ground ginger

14 cups dry 1-inch cubes Sourdough Bread (about 1 loaf)*

1 cup fresh blueberries, plus additional for serving

1 cup fresh blackberries, plus additional for serving

2 tablespoons turbinado sugar

Fresh mint, for garnish

Powdered sugar, for garnish

Directions

Preheat oven to 350°F. Spray a 3-quart rectangular baking dish with nonstick cooking spray; set aside.
In a large bowl, whisk together eggs, evaporated milk, sweetened condensed milk, vanilla paste and ginger. Add bread cubes, 1 cup blueberries and 1 cup blackberries; gently toss to combine. Let stand at room temperature for 45 minutes, gently tossing occasionally.
Transfer mixture to prepared baking dish; sprinkle with turbinado sugar. Bake for 1 hour 15 minutes or until a knife inserted near the center comes out clean. Cool slightly.
To serve, top with additional blueberries and blackberries. Garnish with mint and powdered sugar, if desired. Serve warm.

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*Tip: Use 3-day-old bread or oven-dried fresh bread so it holds its shape after soaking up the custard mixture. To oven-dry fresh bread, spread the bread cubes in a large rimmed baking pan. Bake at 300°F for 10 to 15 minutes or until dry.