Entrees

Griddled Blackberry Breakfast Bread Pudding-Asheville’s Tupelo Honey Cafe

Whoever thinks bread pudding can only be served after dinner as a dessert has clearly never browsed the brunch chapter in the Tupelo Honey Cafe cookbook.  I’m not going to lie-it was rich, it was decadent, it even gave me a mild case of heartburn. I also felt slightly guilty eating such a sweet entree for dinner (although I did pair it with Jimmy Dean lite sausage so you can see I was trying to be healthy). But it was good…oh so good. And even after cutting ginormous  first portions, the nice thing about cooking for two is that there was enough for another whole meal. It was extremely simple to make although it is a dish you need to make the night before (or days before if you want depending on your schedule).I kept to the original recipe by using blackberries but you could also use raspberries, blueberries-the world is your oyster with this delicious fruit bread pudding.

Griddled Blackberry Breakfast Bread Pudding

recipe courtesy of the Tupelo Honey Cafe Cookbook

by Elizabeth Sims with Chef Brian Sonoskus

 

6 eggs

1 cup heavy cream

3/4 cup half-and-half

1/3 cup firmly packed brown sugar

1/2 cup granulated sugar

2 teaspoons ground nutmeg

1 teaspoon ground cinnamon

1 tablespoon vanilla extract

1 loaf challah bread, cut into 2-inch cubes

2 1/2 cups fresh blackberries (about 1 lb)

8 ounces cream cheese, cubed

1 tablespoon butter

 

-Preheat the oven to 325 F and butter a 6 by 12-inch casserole dish 4 inches deep. 

 

-In a large bowl, combine the eggs, cream, half-and-half, brown sugar, granulated sugar, nutmeg, cinnamon, and vanilla and whisk until thoroughly blended. Add the bread cubes, blackberries, and cream cheese and combine with your hands until well mixed.

 

-Cover with foil and bake for about 1 hour, or until firm, then remove the foil and bake for 10-15 minutes longer, until the top browns. Remove from the oven, cool, and refrigerate overnight. 

 

-When ready to prepare the pudding, remove the set mixture from the casserole dish, and cut into 2-inch thick slices. Melt the butter in a skillet over medium-high heat and brown the slices on both sides for 3-4 minutes on each side, until golden brown and hot all the way through. 

 

Makes 8-10 servings and serve with Blackberry Skillet Jam if desired. 

 

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