Bake: Boysenberry Bread Pudding

It’s grey and rainy outside today. A perfect backdrop for some comfort food!

We went berry picking last week and came back with a bucket of boysenberries. I also have some bread rolls that have been sitting on my counter in a bag for a week or so. Too long to use them for their original purpose, but perfect to use in a bread pudding!

I didn’t measure my amounts, but used approximately:

4-6 cups of cubed bread
3 eggs
1-1/2 cups milk
3/4 cups sugar
2 cups assorted berries and their juices
1 teaspoon vanilla extract
3 tablespoons butter

Heat oven to 350 degrees F. Put the butter in the pan you intend to use (I used a 9″ round cake pan) and let it melt and brown while the oven heats (just remember to remove it before it gets too brown!).

Cube or tear day-old or stale bread. I used King’s Hawaiian rolls. Mix in large mixing bowl with berries.

Whip eggs, combine with milk, sugar, and vanilla.

Pour egg mixture over bread. Gently mix to soak bread. You want to maintain the shape of the bread cubes as well as the individual berries as much as possible. Optional: allow to sit for awhile to allow bread to further soak in egg mixture.

Pour egg-bread mixture into prepared (browned butter!) pan. Finish with raw sugar, if desired.

Bake 30-50 minutes. (I used my toaster oven, so it took longer). Insert a toothpick or skewer to the center to gauge how done it is!