This Blackberry Sour Cream Bread Pudding is the perfect addition to your holiday brunch menu. Tangy sour cream and sweet blackberries pair perfectly in the rich custard.
Blackberry Sour Cream Bread Pudding
We had many Christmas traditions when I was a kid. The tree went up the day after Thanksgiving. Everyone was allowed to open one gift on Christmas Eve. There was a big brunch after the festivities.
As an adult I have continued the Christmas brunch tradition and love to have at least one dish put together the night before, takes a little pressure off the cook the next day. Make ahead breakfasts are always good during the holidays when friends and family have gathered.
This bread pudding is very easy to make the night before, in fact I think it is better when it has time to rest. The bread has more time to soak up the custardy goodness. In the past I simply whisked the ingredients for the custard, then recently I watched Alton Brown make bread pudding on Good Eats and learned the blender trick. I will leave it up to you whether you break out the blender or go old school and whisk it!
This recipe is part of the #Countdown2Xmas blogger round-up. Be sure to visit our host Whimsicle for other fantastic holiday posts!
the new Mrs. B
- 12 ounces fresh blackberries
- ½ cup sugar
- Juice and zest of 1 large orange
- 1¼ cup whole milk
- 1 cup heavy cream
- 1 cup sugar
- ¾ cup sour cream
- 1 teaspoon vanilla
- ¼ teaspoon salt
- 3 eggs
- 1 large loaf stale sourdough bread, cut into 1 inch cubes
- 1 ½ cup powdered sugar
- 3 tablespoons butter, softened
- 1-2 tablespoons milk
- In a small bowl mix together blackberries, ½ cup sugar, zest and orange juice, set aside.
- Add milk, heavy cream and sugar to a blender, blend until smooth. Add sour cream, vanilla and salt, continue to blend. Add eggs one at a time mixing until just combined.
- Place stale bread in a large bowl, pour in cream mixture and stir until fully coated. Butter a 9x 13 baking dish. Pour half the soaked bread into baking dish. Spoon blackberries and juice over bread. Pour remaining soaked bread and custard over berries. Let sit at least 1 hour or refrigerate overnight.
- Preheat oven to 350 degrees; bake 45-50 minutes.
- Mix together butter and confectioner’s sugar. Add enough milk to make a thin glaze. Drizzle over warm bread pudding. Serve immediately.
Post updated 2-4-16