Blackberry Bread Pudding

    55 mins

    An easy dessert to fix - use blackberry jam to flavour this bread and butter pudding.

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    Serves: 8 

    • 50 g butter, softened
    • 8 slices of white bread
    • Blackberry jam (to spread on the bread)
    • 250 g creme fraiche or sour cream
    • 5 eggs
    • ½ cup (90g) caster sugar
    • 2 tsp orange rind
    • 2 ½ cup (625ml) milk
    • For the blackberry sauce
    • 1/4 cup (90g) blackberry jam
    • 3 tbsp (60ml) orange juice

    Prep:10min  ›  Cook:45min  ›  Ready in:55min 

    1. Preheat oven to 180 degrees C. Spread the bread with butter and blackberry jam. Sandwich them and cut into 4 triangles. Put sandwiches in a greased heat-proof dish.
    2. Beat the crème fraiche with eggs, caster sugar and orange rind until become thick. Gradually add milk, then pour on top of bread.
    3. Bake the pudding for 45 minutes or until set . Ideally cook it in a larger pan quarter filled with hot water – the bain marie method
    4. To make the blackberry sauce, mix the jam and orange juice together in a small pot. Heat but do not boil. Pour over the pudding before serving-or pour into a jug for people to pour individually into their bowls.

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