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Mini Blackberry Bread Pudding Cups

by evh on May 22, 2015

MIni Blackberry Bread Puddings | LocalSavour.com

Mini Blackberry Bread Pudding Cups ~ Blackberries! I don’t really realize how much I miss these little balls of poppin’ goodness until they just one day appear back at the farmers markets. Last week, there they were all stacked-up in their little green baskets. My heart feels like it almost skips a beat at times like this and I think, what a great surprise to my day and jump with a tiny yippee –– they are back! This means, of course, that I will be stocking up my freezer collection as well as my day-to-day eating repertoire. They are a bit tart in the beginning of the season so, to me, that means I should mix them into something slightly sweet. As the season progresses they start to sweeten up a bit more with the sunshine, but for now I made these Mini Blackberry Bread Pudding Cups (I know tough, right?). I don’t about you, but when something is made in a “mini” form it just makes me feel better about eating it. Who can resist warm bread oozing with slightly tangy and sweet blackberries encompassed with a creamy eggy coating then finished with some fresh whipped cream? Not me, pass the spoon. I must confess these were so delicious we even ate them for breakfast the following day, is that terrible? Nah, just some gosh dang goodness on a plate. 

MIni Blackberry Bread Puddings | LocalSavour.com

Helllllooooo gorgeous!

MIni Blackberry Bread Puddings | LocalSavour.com

Layer in the goods, bake, and serve.

MIni Blackberry Bread Puddings | LocalSavour.com

Dig in.

Mini Blackberry Bread Pudding Cups
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Servings Prep Time
6 servings 10-15 minutes
Cook Time
20-25 minutes
Servings Prep Time
6 servings 10-15 minutes
Cook Time
20-25 minutes
Mini Blackberry Bread Pudding Cups
BigOven - Save recipe or add to grocery list
Yum
Print Recipe
Servings Prep Time
6 servings 10-15 minutes
Cook Time
20-25 minutes
Servings Prep Time
6 servings 10-15 minutes
Cook Time
20-25 minutes
Ingredients
  • 1 pint fresh blackberries
  • 4 cups French baguette cubed
  • 2 Tablespoons unsalted butter (divided) melted
  • 3 large eggs lightly whisked
  • 2 cups milk
  • 2/3 cup granulated sugar +extra for sprinkling over the tops
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon kosher salt
  • 1 cup whipped cream for serving
Servings: servings
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Instructions
  1. Preheat oven to 350 degrees. Use one Tablespoon of butter to coat the sides of a six holder jumbo muffin tin and set aside. In a large bowl, add eggs, milk, sugar, vanilla, nutmeg, salt and the remaining butter and whisk together well. Once combined set aside.
  2. Next place 4-5 blackberries into each muffin tin followed by a 1/4 cup of bread cubes. Then add 4-5 more black berries into the tins, followed by a few more bread cubes pushing down gently if necessary. Then slowly pour in the egg mixture into each tin dividing it up evenly (about a 1/4 cup per tin) Filling only half way with the liquid mixture. Gently push down again and add a few more black berries to each tin followed by a sprinkle of sugar over the tops. Place into the oven and bake for 20-25 minutes or until golden brown and just cooked through. Remove from the oven, scoop out each tin and serve with a dollop of fresh whipped cream.
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