Almond-vanilla Bread Pudding With Blackberry Sauce


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Serves | Prep Time | Cook Time

Why I Love This Recipe

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.


Ingredients You'll Need

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




Directions

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.


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