Kathleen & Steve’s Wedding Berry Bread Pudding

Okay, so this is technically a breakfast and not a dessert, but it’s so delicious I think it can be enjoyed at any time of day! Maybe even with a dollop of ice cream!

This was served at the Inn at Huntingfield Creek during our wedding weekend and was not to be forgotten. It’s ooey, gooey and rich, but with a burst of fresh berries. Best eaten in the countryside, surrounded by sunflowers, a lavender field, and all the love in the air!

Ingredients

• 1 loaf sturdy country white bread
• 1 cup light brown sugar (divided)
• 2 1/4 cups whole milk
• 6 large eggs
• 2 1/2 cups fresh or frozen berries (not strawberries - a blend of blackberries and raspberries works best)
• 1/4 cup berry jam
• 1/2 cup butter

Instructions

• Cut bread into 1-inch squares and sprinkle evenly into buttered 9x13 pyrex dish.
• Beat together: eggs, milk, 1/4 cup of the brown sugar. Add a pinch of cinnamon and a teaspoon of vanilla if desired. Pour over bread and allow to sit 15 minutes (or overnight).
• Add berries to bread mix and dot with jam of your choice.
• In small saucepan melt 1/2 cup (1 stick) butter and then add 3/4 cup brown sugar and allow to boil until fully incorporated. Pour evenly over bread and fruit.
• Bake at 410* for about 45 minutes until puffed up and bubbling. Serve at once and be prepared for praise!