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Vanilla Bread Pudding & Blackberry Compote Recipe


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     Vanilla Bread Pudding & Blackberry Compote

Category   Desserts - Breads
Sub Category   None

Bread Pudding
2 challah bread loaves, hand torn into inch pieces
8 eggs
1 cup granulated sugar
1 tablespoon vanilla extract
1 quart heavy cream
Blackberry Mint Compote
2 cups fresh blackberries
1 teaspoon lemon juice
cup granulated sugar
cup warm water
2 tablespoons mint, finely chopped

Preheat the oven to 350 degrees. In a large mixing bowl combine your sugar, heavy cream, vanilla, and eggs. Whisk together and begin to add the bread. Mix it all together with your hands till you get a sticky but heavy consistency. If the mixture is too wet, add more bread. Coat a medium sized ovenproof dish with butter and then pour some sugar into the dish, evenly distributing it so it sticks to the butter on all sides of the dish. Ladle in the bread pudding mix and place in the oven for 20 minutes at 350. After 20 minutes reduce the temperature to 250 degrees, and bake for an additional 20 minutes. While this is going you can begin your compote. In a saucepan combine the water, sugar, lemon juice, and 1 cups worth of the blackberries. Place over medium heat for 20 minutes. Remove from the heat and let rest for about 5 minutes. At this time your bread pudding is nearly finished.
To finish it, turn the oven temperature back up to 350 degrees and bake for 10 more minutes. Once finished, let cool and cut the pudding into 4 squares. Add the remaining berries and mint to the compote and serve a good amount dolloped onto each piece of pudding.

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