Bursting with Raspberries Bread Pudding

Abigail Johnson Dodge

"The Weekend Baker"

Originally a nursery pudding served to toddlers, or a plain dessert made with stale bread, custard bread pudding was revitalized by restaurant chefs about 20 years ago. It quickly became popular, especially when served with a rich butter sauce laced with whiskey. Drawing on the original, I favor a less firm, creamier custard version, and I like to add chopped bittersweet chocolate or fruit (blueberries or raspberries are favorites) in lieu of the more customary raisins. The Dodge clan serves the pudding a bit on the warm side (20 to 30 seconds in the microwave does the job nicely) doused with chocolate or blueberry sauce instead of the usual whiskey sauce.

Ingredients:

1 medium (about 12 ounces) loaf day-old French or country-style bread (avoid sourdough)

4 whole large eggs plus 2 yolks from large eggs

1/2 cup (4 ounces) firmly packed light brown sugar

1 tsp. pure vanilla extract

1/2 tsp. finely grated lemon zest

1/4 tsp. table salt

3 cups (24 fl. ounces) half-and-half, or 1 1/2 cups (12 ounces) each heavy cream and whole milk

1/2 pint (5 ounces, about 1 cup) raspberries, blueberries, or blackberries, rinsed and well dried

Directions:

Trim away the tough ends and bottom crust from the bread. Cut into slices 3/4 inch thick, and then into 3/4-inch cubes (don't fuss too much with the size as they won't all be uniform). Measure 5 cups (10 ounces) of the cubes. Lightly grease the bottom and sides of an 8-cup baking dish and add the bread cubes in an even layer. In a medium bowl, combine the whole eggs, egg yolks, brown sugar, vanilla, lemon zest, and salt. Whisk until well blended. Pour in the half-and-half or cream and milk and whisk until combined. Pour the custard over the bread cubes. Cover with plastic wrap and let sit at room temperature, pressing down on the bread occasionally, until the bread is evenly soaked, 20 minutes to 1 hour.

Meanwhile, position the oven rack on the middle rung. Heat the oven to 350 degrees. Have ready a large baking pan with 3-inch sides.

Scatter the berries evenly on top of the pudding and gently press on them so that they are submerged but still slightly visible. Set the baking dish in the baking pan. Carefully fill the baking pan with hot water to come halfway up the sides of the baking dish. Bake until a small paring knife inserted near the center of the pudding comes out almost clean, about 45 minutes. Transfer the baking pan to a rack, carefully lift out the baking dish and set on a rack to cool.

Serve warm, or let cool completely, cover with plastic wrap, and refrigerate until ready to serve. Drizzle each serving with chocolate or berry sauce, if desired.

Serves 8

Blueberry sauce

Ingredients:

3 pints (12 ounces) blueberries, rinsed and well dried

2/3 cup (5 1/4 ounces) firmly packed light brown sugar

2 tsp. lemon juice

1/2 tsp. finely grated lemon zest

Pinch of table salt

Directions:

In a medium saucepan, combine 2 cups (8 ounces) of the blueberries, the brown sugar, lemon juice, lemon zest, and salt. Set the pan over medium heat and bring to a boil, stirring frequently. Reduce the heat to low and simmer, stirring constantly, until the berries are soft and the liquid is syrupy, about 3 minutes. Slide the pan from the heat, add the remaining 1 cup (4 ounces) of berries, and gently press them against the side of the pan with the back of a spoon until lightly crushed. Serve immediately, or cool, cover, and refrigerate for up to 1 week or freeze for up to 1 month. Makes 2 cups.