Blackberry Bread Pudding

Melted ice cream makes an instant "sauce" to spoon over this indulgent bread pudding. MORE+ LESS-

By Pillsbury Kitchens

July 23, 2010

eggs

1 1/2

cups milk

1/2

cup sugar

teaspoons vanilla

1 1/2

cups fresh or frozen unsweetened blackberries

slices white bread, torn into 1-inch cubes (about 4 cups)

pint (2 cups) vanilla ice cream

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1

Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with nonstick cooking spray. In medium bowl, combine eggs, milk, sugar and vanilla; beat well.
2

In sprayed baking dish, combine blackberries and bread; toss to mix. Pour egg mixture over top, pressing down bread until completely saturated.
3

Bake at 350°F. for 40 to 45 minutes or until golden brown and puffed in center. Cool 10 minutes.
4

While pudding is cooling, spoon ice cream into microwave-safe 4-cup measuring cup or bowl. Microwave on DEFROST for 3 to 4 minutes or until melted, stirring every minute.
5

Serve warm bread pudding in individual dessert bowls. Pour melted ice cream over each.