I remember the first time I tried bread pudding — it was on a cruise several years ago, and I kept going back for more because it was so good. Since then it became my favorite brunch treat. Maybe it’s the way the slices soften and fuse together in the oven, turning into a tender, custardy “pudding,” or maybe it’s the warm spices and contrasting textures that make it irresistible. I hadn’t made bread pudding in a long time, especially now that school is back in full swing and life has been hectic. When I needed to use up some extra bread, I decided it was time to bake: I made a whole wheat bread pudding with toasted walnuts and a bright blackberry sauce.
I used Nature’s Pride 100% whole wheat bread because it offers more fiber than white bread and tastes fresh, like a bakery loaf. It’s also one of the few options I’ve found without artificial preservatives or high fructose corn syrup. Every slice feels wholesome and satisfying. This bread pairs wonderfully with fruit sauces; the tart-sweet blackberry topping complements the warm, spiced pudding. You can use any fruit sauce you like — raspberry, blueberry, or a simple warm caramel would also be lovely. What’s your favorite fall recipe using whole wheat bread?
Half Marathon Training Update: [15 weeks to go]
Midweek I had a minor mishap that set my training back: I accidentally kicked a vacuum left in my apartment hallway and nearly injured my toe. It bled and has been sore for a couple of days. I tried running with it taped up but only managed one block. Here’s how the week started:
Monday: 2-mile run + Lyon Street stairs (brutal)
Tuesday: 3-mile run
Wednesday: Toe incident…
I’m hoping it heals quickly so I can resume building my mileage. Have a great weekend!
XoXo
- 6 slices day-old 100% whole wheat bread
- 2 tbsp unsalted butter, melted
- 4 eggs
- 2 cups milk
- 1/2 cup sugar
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- 1/3 cup chopped walnuts, toasted if desired
- For the blackberry sauce:
- 1/2 cup fresh or frozen blackberries
- 1 tbsp orange juice
- 2 tsp cornstarch
- 1/4 cup water
- Preheat the oven to 350°F (175°C).
- Cut each slice of bread into fourths and arrange the pieces in an 8×8-inch baking dish. Drizzle the melted butter over the layers so the bread is evenly coated.
- Scatter the chopped walnuts over the bread.
- In a medium bowl, whisk together the eggs, milk, sugar, vanilla, cinnamon, and nutmeg until frothy and well combined.
- Pour the egg mixture evenly over the bread, pressing gently so the bread absorbs the custard. Bake for about 45 minutes, or until a knife inserted into the center comes out clean and the top is golden.
- While the pudding bakes, make the blackberry sauce: combine the blackberries and 2 tablespoons water in a small saucepan and simmer on low for about 15 minutes, stirring occasionally, until the berries start to break down.
- Mix the cornstarch with 1/4 cup water until dissolved, then add to the blackberry mixture. Stir, bring briefly to a boil, then reduce heat and simmer until the sauce thickens to your liking. Stir in the orange juice for brightness.
- If the sauce is too thick, add a little more water to reach the desired consistency. Keep warm until ready to serve.
This post was brought to you by Nature’s Pride Bread. All opinions are my own.