Here is another great use for mixed berries fresh out of the garden: bread pudding!
Ingredients:
- Butter for the casserole dish
- 3 large eggs
- 1.5 – 2 cups of sugar (depending on the tartness of the berries used)
- 1 teaspoon cinnamon
- 2 teaspoons vanilla
- 1 cup milk
- 1 cup heavy cream
- 2 cups mixed berries (for this batch I used red and black raspberries and blueberries in season)
- 8 cups dense bread cubes (I used left over home made dinner rolls from last night)
Pre-heat oven to 350 degrees and butter a casserole or 9×13 baking dish. Whisk the eggs, sugar, cinnamon and vanilla in a large mixing bowl until smooth. Blend in the milk and cream and then carefully mix in the berries. Add the bread cubes and let them soak for 30 minutes, stirring occasionally. Then our the mixture into the prepared pan and bake 55 to 60 minutes, until a knife inserted comes out clean. Serve warm with vanilla ice cream for a perfect midsummer eve.
