challah blackberry puddings
adapted from la tartine gourmande
notes: the bread was fresh so i buttered it, put butterscotch topping on it and broiled it a little in the oven first. i also doubled the vanilla and used about a half-and-half of soy milk and 10% cream instead of the milk/heavy cream. i find bread pudding is always better when you let it soak even longer – so i let it soak 1 hr or so. for fruit i used fresh black berries and dried cherries – given more time it woulda been fun to maybe ‘revive’ the latter with some spiced rhum over a stove… had to bake it for 15-20 mins longer than indicated – the last little bit @350 instead of 330F
rating (1 to 5): 3 – coulda been sweeter. next time i’d like to try it with very ripe cherries – some of the blackberries were a little bitter.