Wednesday, May 19, 2010

Buttermilk Bread Puding with Blackberry Sauce

Bread pudding is a special treat; this recipe comes from a tiny restaurant called, simply, "Dish" in Mentone, AL, on top of Lookout Mountain. The restaurant had a different menu every day and a dessert of the day. I had this once and was thrilled that they put this recipe in the paper! It's divine; try it when blackberry season hits this summer.

  • 3 whole eggs
  • 3 egg yolks
  • 2/3 c. sugar
  • 2 1/2 c. heavy cream
  • 2 c. buttermilk
  • 2 t. vanilla
  • (6 generous cups good white bread, cut into 1-inch cubes)
  1. Whisk together first whole eggs, egg yolks, and sugar. Add cream, buttermilk, and vanilla, mixing well. Add bread and allow it to soak at least 5 minutes, then mix or crumble with hands. Place in a buttered loaf pan.
  2. Place loaf pan into larger baking pan. Fill larger pan with hot water up to 1/2 the height of the loaf pan. Bake at 375 degrees for 1 hour (until center is fairly firm). Cool and serve with blackberry sauce.
Blackberry Sauce
  • 16-oz. package frozen blackberries (or fresh!)
  • 1 c. sugar
  • 2 T. flour
  • 1/2 t. salt
  • 4 T. butter
  • lemon juice, optional
Place berries in small saucepan. Cover to top of berries with water and bring to a boil. In a small (heatproof) bowl, sift together sugar, flour, and salt. Pour boiling berries into sugar mixture, whisking together, then pour back into saucepan. Bring back to a boil and cook 3-4 minutes. Remove from heat. Whisk in butter and, if you like, a touch of lemon juice.

Serves 6 (? an estimate here)

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