Summer Meets Winter

Monday, December 31, 2007

What better way to usher in 2008 than with a memory of the sweetest fruit of 2007? I broke into my frozen stash of plump blackberries from our garden to make one of my favorite winter dishes: bread pudding.  I’ve used the basic recipe for sweet and savory bread puddings of all kinds: winter squash, carmelized onion, cranberry, blueberry and, now, blackberry. This last variation is sure to be a favorite and, while so simple to make, seems to be worthy of using the precious summer berries from the freezer.

Blackberry Bread Pudding

1 loaf of challah bread cut into chunks
1 1/2 c. (or more!) of blackberries
6 eggs
1/2 c. sugar
3 c. milk
1/4 c. melted butter
1/2 t. ground cinnamon
freshly ground nutmeg

Put half of bread into greased 13x9 baking dish.  Layer berries on top and cover with remaining bread.

In large bowl, whisk eggs with sugar. Gradually whisk in milk, butter and spices. Pour over bread and push down gently. Cover and refrigerate. Overnight is best but an hour will work.

Preheat oven to 350.  Remove covering and bake pudding for 1 hour until puffed and golden.

Happy New Year!