Blackberry Lemon Bread Pudding
Ingredients
1 loaf (about 16 oz.)
Kowalski's Signature Artisan Challah Bread (from the Artisan Bread Table), sliced
- cooking spray, for spraying the baking dish
16 oz.
fresh blackberries
3 ½ cups
half-and-half
1 cup
sugar
4
eggs, beaten
1 tbsp.
Kowalski's Organic Madagascar Vanilla Extract
- pinch kosher salt
1 ½ cups
Kowalski's Lemon Curd
- confectioners' sugar, for garnish
- Crème Anglaise, for serving (optional)
Directions
- Let bread sit out in the open air for 1 day.
- Tear bread into 1-2" pieces; place in a 2-2 ½ qt. baking dish sprayed lightly with cooking spray.
- Scatter berries over bread.
- In a large mixing bowl, whisk together next 5 ingredients (through salt); pour over bread mixture. Let stand until evenly soaked (about 40 min.), occasionally pressing down on the bread.
- Preheat oven to 350°.
- Dollop heaping tablespoons of lemon curd evenly over the top of the bread mixture; lightly swirl in.
- Bake bread pudding in preheated oven, uncovered, until set (about 45 min.).
- Remove from oven; let stand for at least 10 min.
- Cut into squares; dust with confectioners’ sugar and serve with crème anglaise.
Tasty Tips:
- Different sizes and shapes of baking dishes, including individual-size dishes, can be used. Divide ingredients evenly and adjust baking time down slightly for smaller, especially shallower, dishes.
