Fruit Bread Pudding

30 Mar
Fruit Bread PuddingFruit Bread Pudding

1 loaf French bread
4 tablespoons softened butter
8 oz blackberries
1/4-1/2 lb figs
16 oz sliced strawberries
1 teaspoon cinnamon
2 cups milk
1 cup condensed milk (or if unavailable, one additional cup milk)
1 cup dark brown sugar
4 eggs
1 teaspoon vanilla extract
Roughly 1/2 cup chopped pecans, almonds, walnuts, or other favorite nuts.

Preheat oven to 350° F.

Grease a baking dish. My personal favorite is coconut oil, but butter or plain old cooking grease work as well. Beat eggs thoroughly in their own bowl.


Layer the bottom of the baking dish with strawberries, figs, and blackberries, scattered and mixed. Tear off chunks of the loaf of French bread, and drop them over the berries; stir in nuts, then slice the butter and gently fold it into the bread-nut mixture.

In a saucepan, heat milk and condensed milk just until bubbles form around its edge. Turn off the heat and beat in the sugar, stirring until it has completely dissolved. Stir in the eggs and beat until, again, the mixture is homogeneous. Any stray traces of egg white will cook into hardened egg white, which can be detrimental if they are too prominent. Add cinnamon and vanilla.

Pour milk-egg mixture over the baking dish. If the bread is not completely covered by the mixture, press it down into the mixture with a spoon until the entire surface is wet. It should flatten out as you do so. If your baking dish demands it for even cooking, then place it inside a larger baking dish and fill the larger dish with about an inch of water; if you are using a ceramic or clay dish like I am then this shouldn’t really be necessary.

Bake for 40-50 minutes, until a knife can be inserted in the center and pulled out clean. Allow to cool for about a quarter of an hour before serving, can be served warm or cold. Serves eight.


1 Comment

Posted by on March 30, 2013 in Recipes


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