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.

No comments yet

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s


Get every new post delivered to your Inbox.

%d bloggers like this: