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I make this for my fiance- it's his absolute favourite! I love bread puddings (they're so comforting) and I love blackberries, so this is a natural combination for me.


  • Almond Cake:
  • 1 stick unsalted butter, room temperature
  • 1 cups sugar
  • 2 large eggs
  • 1-1/2 cups all-purpose flour
  • 3/4 teaspoons baking powder
  • pinch of salt
  • 1/2 cup milk
  • 2 teaspoons almond extract
  • 2 teaspoons vanilla
  • Bread Pudding:
  • 4 ounces vanilla liqueur
  • 16 ounces heavy whipping cream
  • 3 large eggs
  • 2 teaspoons vanilla
  • 1/4 cup sugar
  • Blackberry Sauce:
  • 12 ounces blackberry preserves
  • 1/4 cup sugar
  • 3 tablespoons sour cream


  • Beat butter on high until soft.
  • Add sugar. Beat until light and fluffy.
  • Add eggs one at a time, mixing well after each addition.
  • Whisk together flour, baking powder, and salt in a bowl.
  • Alternate adding the flour mixture and the milk mixture to the bowl, mixing well, beginning and ending with the flour mixture.
  • Pour into 2 prepared round pans.
  • Bake at 350 degrees for 22-25 minutes, or until cakes begin to pull away from sides.
  • For Bread Pudding: Cut cooled cake into cubes.
  • In a large bowl, soak cubes overnight in about 4 ounces of vanilla liqueur.
  • Whisk all ingredients together in a small bowl.
  • Pour a small amount of mixture in the bottoms of individual baking cups/ramekins.
  • Add Almond Cake cubes to baking cups, filling almost to the top. Press slightly.
  • Divide remainder of cream mixture among the baking cups, almost covering the cake cubes.
  • Bake at 375 degrees for 17 to 20 minutes, or until the cream mixture has gelled.
  • For Blackberry Sauce: In a small sauce pan over medium heat, combine blackberry preserves and sugar. Whisk until preserves melt into a thick syrup. Add sour cream. Mix well.
  • Pour over warm bread pudding.

Categories: Cake  Dessert  Pudding 
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