Lemon Blackberry Bread Pudding
Enjoy a “not-too-sweet” piece of Lemon Blackberry Bread Pudding with Mascarpone Frosting. Delicious served warm for breakfast or dessert.
This yummy Lemon Blackberry Bread Pudding can be served as an elegant dessert (don’t forget the Mascarpone Vanilla Frosting). Or, serve it as a breakfast casserole for a weekend brunch!
Lemon Blackberry Bread Pudding
When I think of a special dessert, I think of bread pudding! Also, if you love blackberries, you’ve got to try my Lighter Blackberry Cobbler Recipe!
We’re still enjoying end-of-the-season fresh Oregon blackberries. Did you know you can also use frozen berries for this Lemon Blackberry Bread Pudding recipe? It’s the perfect for end-of-summer and fall and holiday entertaining recipe.
Ingredients for Lemon Blackberry Bread Pudding
All you need are these ingredients:
- Loaf of lemon bread, cut into 1-2 inch cubes (we bought Franz Lemon Créme Bread at Costco)
- Coconut sugar, or brown sugar
- Eggs
- Milk
- Fresh or frozen blackberries
- Cinnamon + cardamom
- Oil or butter
Mascarpone Vanilla Frosting - Lemon zest + vanilla extract
- Powdered sugar
- Mascarpone cheese
Oregon berries – cook with frozen
What I love about cooking with Oregon berries is that we can buy them frozen during the off season. With almost every recipe that uses fresh, you can use frozen! They are so easy to cook with, and frozen actually tastes just as good as fresh.
Oregon is the ideal growing environment for berries, for soil, air, water! I visited the fields in Portland, a few years back, and loved seeing them firsthand.
Oregon’s family farms are truly exceptional, with consistently high quality blackberries and raspberries. Every bite was warm off the vine.
How do you make bread pudding with blackberries?
- Combine eggs, milk, sugar, and spices in a bowl or blender and mix until smooth.
- Grease a 9×13 pan. Spread bread cubes inside, then pour over egg mixture. Top with blackberries and a sprinkle of coconut sugar. Allow bread to soak for a couple of hours, or even overnight.
- Bake!
For the “not to sweet” frosting:
- In a mixer, combine mascarpone, vanilla, sugar, and lemon. Mix until smooth and creamy.
- When bread pudding is cooked, serve warm with a dollop of mascarpone and fresh (or defrosted frozen) berries.
Frozen berries year round
Oregon berries are picked at the peak of ripeness, and frozen within 24 hrs of being picked? This locks in a maximum taste, juiciness and nutrition.
Frozen Oregon berries are available year round, so you can use just what you need, and save the rest for later, with maximum nutrition and taste!
How to serve Blackberry Bread Pudding
Today’s recipe can be served for a dessert or a breakfast casserole! It uses frozen blackberries, and oh my … the great flavor and color is locked right in! Here’s another breakfast casserole using frozen blueberries: Blueberry Salted Caramel French Toast Casserole.
Because it’s the end of the season, we garnished the dish with fresh berries and powdered sugar (but you can use frozen for the garnish).
Serve warm with a dab of the frosting/cream, and garnish with a fresh blackberry!
Elegant, delicious, and so perfect for end-of-summer!
Enjoy, Friends!
More fresh or frozen berry recipes to try:
Oven Baked Salmon with Blackberry Barbecue Sauce [RE]
Oregon Marionberry Galette [RE]
Whole Wheat Blueberry Banana Bread
Mixed Berry Crisp [Spend with Pennies]
This post is sponsored by Oregon Raspberry and Blackberry Commission.
Get the Recipe:
Lemon Blackberry Bread Pudding
Ingredients
- 1 12 oz loaf of lemon bread, cut into 1-2 inch cubes, (we bought Franz Lemon Créme Bread at Costco)
- ⅛ c coconut sugar, or brown sugar, plus some to top
- 10 eggs
- 1 ¼ c milk or milk alternative
- 1 c frozen blackberries, defrosted + extra for garnish
- 2 tsp cinnamon
- ½ tsp cardamom
- Oil or butter to grease pan
- Mascarpone Vanilla Frosting
- 1 tsp lemon zest
- 2 tsp vanilla
- 3 Tbsp powdered sugar, plus some to sprinkle
- 1 cup mascarpone cheese
- Fresh berries for garnish, optional, or frozen
Instructions
- Preheat oven to 350 degrees.
- Combine eggs, milk, sugar, and spices in a bowl or blender and mix until smooth.
- Grease a 9x13 pan. Spread bread cubes inside, then pour over egg mixture. Top with blackberries and a sprinkle of coconut sugar. Allow bread to soak for a couple of hours, or even overnight.
- When you’re ready to bake, place in oven for 40-50 minutes.
- In a mixer, combine mascarpone, vanilla, sugar, and lemon. Mix until smooth and creamy.
- When bread pudding is cooked, serve warm with a dollop of mascarpone and fresh (or defrosted frozen) berries.
Notes
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
