I found a bowlful of cubed bread on the kitchen counter this morning, a not-so-subtle hint about Sunday breakfast. So I whipped up a summer bread pudding with the first apples of the season and organic blackberries that I picked at our CSA farm. As I’ve said before, I make bread pudding based on proportions of ingredients: 1 egg per half a cup of milk and one and a quarter cup of cubed bread. I usually add one-quarter to one-half the volume of bread of other ingredients, sweet or savory. I like this approach because we have varying volumes of stale bread at any time.
Summer Bread Pudding with Berries
3¾ – 4 c cubed stale bread (3/4-inch pieces)
1 large apple, peeled and cubed
Handful of berries (I used blackberries)
Dab of butter
1½ c milk
½ c sugar
Preheat the oven to 350 degrees. Combine the bread and fruit and place it in a buttered baking dish. Lightly beat the eggs and add the milk and sugar, stirring to dissolve the sugar. Pour over the bread mixture, pressing down lightly to make sure the top bread cubes are moistened. Bake for 45-50 minutes or until the custard is set. Best eaten warm or at room temperature.