The most delicious berry desserts come from fresh summer berries, thanks to which they are filled with a charming aroma and juiciness. Blackberry bread pudding is a prime example. Besides It is prepared quite simply. Boil the blackberry syrup, mix it with fresh berries and fill the bowl laid out with the berry mass slices of white bread. Put under the press and clean overnight in fridge. The bread crumb is soaked in blackberry syrup and gains a delicate texture similar to a cream. Lay out bread pudding on a dish and serve with whipped cream. друзьями: 
Time: 35 мин. Complexity: easy Recipes use volumetric containers with a volume of: one cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (st.) – 120 ml 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2 tsp grated lemon zest
- 1 tbsp. l lemon juice
- Butter, for lubricating the mold
- 1 loaf (approximately 450 gr.) Sliced white bread for sandwiches
- 1 vanilla pod
- 1 tbsp. fat cream
- 2 tbsp. l powdered sugar
- 8 tbsp. blackberries + a little bit to serve
- 3/4 Art. granulated sugar
- 2 tbsp. l agave honey or syrup
Recipes with similar ingredients: lemon zest, lemon juice, butter, white bread, vanilla pod, cream, sugar powder, blackberry, sugar, honey, syrup
Recipe preparation:
- In a medium-sized saucepan, mix 4 tbsp. blackberries, sugar, honey and lemon zest with lemon juice. Bring to moderate heat. boil, then reduce heat to moderate and simmer when slow boil without lid for about 8 minutes until berries do not burst. Remove the pan from the stove and mix the remaining 4 tbsp. berries. Cool.
- Lubricate the inside of a two liter butter forms for soufflé and cover it with cling film. Cut from bread peel and put crumbs in one layer the bottom and the walls of the mold, cutting bread, if necessary, to cover it completely.
- Put half the berries with juice in the prepared form. Cover one layer of bread. Put the remaining berries on top, cover again them with a layer of bread, tightly sealing the pudding. Pour over the remaining berry juice and cover with cling film. Put on top a small flat plate and press with a press, for example, a large jar with canned food. Refrigerate the pudding for at least 6 hours or for the night.
- Before serving, cut the vanilla bean in half lengthwise and scrape seeds into a chilled bowl. Add cream and sugar powder. Beat until soft peaks.
- Remove the plate and film from the pudding and place the mold in 2.5 cm sink filled with warm water to release pudding. Cover with a serving platter and turn on top of it pudding. Remove the film. Serve whipped cream pudding and blackberry berries.
