Blackberry Cinnamon Bread Pudding with Berry Sauce


  • 8 oz. raspberries or blackberries
  • splash of orange liqueur
  • ½ cup sugar
  • 2 large eggs
  • 1 cup half n half
  • ½ cup whipping cream
  • 1 tbsp. berry juice
  • 2 tsp. vanilla
  • ½ tsp nutmeg
  • 4 cups cubed cinnamon/raisin bread
  • whipped cream topping


  1. Place 6 oz. of the berries in a small saucepan. Smash the rest and reserve.
  2. Add ½ of the sugar & splash of orange liqueur.
  3. Simmer on stovetop till reduced and thickened This will be the sauce.
  4. In a large bowl, whisk the eggs. Whisk in the other half of the sugar.
  5. Whisk in half n half & cream. Whisk in juice, vanilla, & nutmeg.
  6. Butter the bottom of a round 2 qt. oven casserole dish.
  7. Spread half of the bread cubes on bottom, then sprinkle with smashed berries left.
  8. Spread rest of bread cubes over the berries.
  9. Pour egg mixture over the entire dish.
  10. With a large spoon, smash down the bread cubes to immerse in the egg mix.
  11. Turn on oven to 350 deg. Place pudding in oven while preheating & bake for 50 min.
  12. Remove & let cool at least 10 min.
  13. Scoop out to a bowl, drizzle on raspberry sauce, then add dollup of whipped cream.

Serves: 8-10

Credit: Cam Van Sant