Step aside, blackberry cobbler. There’s a new favorite in town. Blackberry Bread Pudding checks all the boxes when it comes to dessert. It can also double as breakfast an afternoon pick-me-up when sipped with a piping hot cup of coffee. While blackberry cobbler may be the go-to choice during blackberry season, Blackberry Bread Pudding offers a sweet alternative that’s both crispy and custardy, with a hint of sweetness and decadence. Fresh blackberries shine as the star ingredient and made even better with a secret ingredient. Can you guess it? If you guessed Milo’s Lemonade, then you would be correct! If you have extras blackberries, don’t worry — they go great as a yogurt topping for an additional snack. And if you sip on a glass of Milo’s Lemonade while baking, we don’t blame you!
Blackberry Lemonade Bread Pudding
recipe by Table & Thyme x Milo’s Lemonade
Cook Time: 1 hour 30 min
Ingredients:
- 12 croissants
- 1 qt liquid egg
- 2 qt heavy cream
- 4 cups sugar
- ¼ cup cinnamon
- 2 Tbsp vanilla extract
- 2 pints blackberries fresh
- 1 12 oz can sweetened condensed milk
- 1 qt Milo’s lemonade
- 1 2 lb bag confectioners sugar
- 3 Tbsp butter
Instructions:
- Preheat the oven to 350ºF. Grease a baking dish with butter.
- Cut croissants into cubes and add to a bowl. In a separate bowl whisk together eggs, cream, 3 cups sugar, cinnamon and vanilla.
- In a sauté pan add 1 cup sugar and blackberries and simmer for 5 minutes. Strain the blackberry syrup through a china cap to remove seeds and set aside.
- In a separate bowl mix lemonade, confectioners sugar and sweetened condensed milk. Pour egg mixture into the bowl with the croissants and mix together gently.
- Pour mixture into your casserole dish and press down with a spatula. Drizzle the blackberry syrup over the mixture and gently press in but do not mix.
- Bake your bread pudding covered for 1 hour or until the middle of the pudding is set.
- Drizzle the lemonade glaze over the top and serve hot.
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