Custardy Bread Pudding

Custardy Bread Puddings with Blackberries
4 cups cubed day-old bread
1 ¾ cups whipping cream
2 large whole eggs
¼ cup granulated sugar
Pinch salt
½ teaspoon vanilla extract
1 tablespoon unsalted butter, at room temperature
1 pint blackberries
Powdered Sugar (optional)

In a medium bowl, stir together the cream, eggs, sugar, salt, and vanilla. Slowly, incorporate the bread, stirring well; cover and refrigerate for at least 30 minutes or overnight. Grease four (1-cup) ramekins with the butter. Preheat the oven to 350°F. Divide the mixture between the ramekins and place them in the oven. Bake them for 20-25 minutes or until the middle is set and the tops have begun to brown. Remove from the oven and let them rest for 5 minutes; sprinkle with powdered sugar and blackberries.
Makes 4 servings
©Recipe by Chef Sandra A. Gutierrez, 2014; All Rights Reserved.

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