Custard Chocolate Chip Blackberry Bread Pudding
Bread Pudding is a wonderful treat to serve during the Holidays and this recipe is especially delicious thanks to Hiland Dairy Holiday Custard. Chunks of chocolate chip brioche and swirled cinnamon bread are the base for this creamy and toasty bread pudding. Soaked in Hiland Dairy sweet Holiday Custard and laced with juicy warm blackberries, this beautiful recipe will be the perfect addition to either your dessert table of your breakfast menu!
Recipe and photography
by Emily Schuermann, Food for a Year.
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Prep Time
45 Minutes -
Cook Time
15 Minutes -
Servings
12
Ingredients
Bread Pudding Ingredients
- 40 ounces (5 cups) Hiland Dairy Holiday Custard (or Hiland Dairy Egg Nog)
- 9 large egg yolks
- 8 ounces chocolate chip brioche bread, cut into 1” cubes
- 8 ounces cinnamon swirl bread, cut into 1” cubes
- 1 cup semisweet chocolate chips
- 1 cup blackberries
- ½ teaspoon kosher salt
- 3 tablespoons Hiland butter, melted
Glaze Ingredients
- 1 cup Hiland Dairy Holiday Custard
- 1 tablespoon butter softened
- 1 tablespoon cornstarch
- ¾ cup powdered sugar
- ¼ cup cornstarch
- pinch of salt
Directions
Bread Pudding Directions
- Prepare a 9″x13″ baking dish by brushing with 1 tablespoon of melted butter.
- Preheat oven to 325°. Spread bread cubes evenly, in a single layer across 2 rimmed baking sheets and toast in the oven for 10-15 minutes.
- Once toasted, remove from the oven to cool to room temperature.
- Meanwhile whisk together Hiland custard, eggs yolks and ½ teaspoon kosher salt.
- Reserving 2 cups of toasted bread cubes, place remaining toasted bread cubes in prepared baking dish. Reserve 1 cups of the custard mixture and pour the remaining mixture over the bread cubes. Sprinkle with ¾ (6 ounces) of the blackberries and ¾ cup of the chocolate chips.
- Spread remaining bread atop the custard soaked bread, sprinkle with remaining blackberries and chocolate chips. Brush the tops of the bread with the remaining 2 tablespoons of butter and bake on the middle oven rack for 50-55 minutes or until no runny liquid remains in the dish and the center is firm when pressed.
- Cool 10 minutes and serve with prepared glaze.
Glaze Directions
- Place ingredients in a small saucepan and whisk together.
- Heat over medium flames stirring continuously until the glaze is thickened and steamy. Do not bring to boil.
- Remove from flame, cool to room temperature.
- To serve, drizzle over served bread pudding.
- Can be refrigerated up to 10 days in a lidded jar.
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