I didn’t think it was possible, but I’ve found a better version of bread pudding. Think of it as bread pudding: the sequal. It’s so easy that I feel a bit slow for having not thought of it sooner. I have my new cookbook “Rustic Fruit Desserts” to thank, for showing me the light.
First you get some lovely berries. I haven’t made anything with raspberries yet this summer, so that’s where I’m going. But I used blackberries a couple of weeks ago and it was super fabulous…
Then you toast up some rich bread. I used challah, but brioche would be tasty.
And then you make a loose pastry cream (aka: vanilla pudding).
And basically just layer it all together.
And bake it for around 20 minutes, just until the berries start to break down a bit and the edges start to set.
And then just dig in.