For 12+ large muffins
Sauce:
1/2 cup sugar
32 ounces unsweetened blackberries or mixed berries
Pudding
1 cup sugar
4 cups buttermilk, half & half, or plain soy milk
8 eggs
6 ounces fresh lemon juice
4 tbsp melted butter
2 tbsp grated lemon rind
1 tsp kosher salt
18-20 ounces French bread, cut into cubes
(I used TJ’s Tuscan Pane
Heat blackberries and sugar until sugar is dissolved. Set aside.
Combine pudding ingredients and toss gently. Let the mixture stand for at least an hour.
Butter 12 cups of large muffin pans. Add 3/4 cup bread mixture to each muffin well. Bake at 350° for 30 minutes or until set.
2024 Very good. Lemon flavor is faint but lovely. The berries overpower it. Use much less berries, mash and strain to just drizzle a ribbon of seedless sauce over or around as a garnish? Note: this amount of pudding would fill 14 muffin cups, so perhaps cut back an egg and 3 ounces of bread and a bit of milk?
For 11×7 inch pan
Sauce:
1/4 cup sugar
16 ounces unsweetened blackberries
Pudding
3/4 cup sugar
2 cups buttermilk or regular milk
3 eggs
1/3 cup fresh lemon juice
2 tbsp melted butter
1 tbsp grated lemon rind
8 ounces French bread, cut into cubes
Heat blackberries and sugar until sugar is dissolved. Set aside.
Combine pudding ingredients and toss gently. Let the mixture stand for an hour.
Butter an 11×7 inch baking dish. Spread the pudding in the dish. Bake at 350° for 40 minutes or until set.
Serve warm or at room temperature with blackberry sauce.
1996 Delicious