Flopsy, Mopsy and Cottontail’s Blackberry Brown Bread Pudding | The Tale of Peter Rabbit
With leftovers from Flopsy, Mopsy, and Cottontail's dinner, Mrs. Rabbit might've made this 19th-century blackberry brown bread pudding in the coming days.
Ingredients
- 2 1/2 cups 2% milk
- 1/3 cup raw sugar
- 4 large eggs
- zest from 1 medium lemon
- 8 slices stale wholemeal bread
- 7 tablespoons unsalted butter
- 2 cups blackberries
Instructions
- Preheat oven to 375°F (190°C) or 350°F (175°C) fan-forced.
- In a heatproof measuring jug, microwave milk for 2 minutes, 100% power to warm. With a fork, whisk in sugar to dissolve.
- Whisk eggs with a fork in a medium bowl, then pour in the milk mixture and beat until combined.
- Butter a 9 x 9 inch (24cm) baking dish. Butter both sides of bread, then slice roughly into 2-inch squares. Toss half the bread slices into the baking dish, then half the blackberries, and then repeat with remaining bread and blackberries. Top with lemon zest.
- Pour the egg and milk mixture evenly over the bread.
- Bake for 45 minutes until the top is golden brown.
Video
Notes
Bread pudding can be a great way to use up bread that's 2-3 days old and no longer fresh. However, if you've bought bread just for this recipe, place the slices of bread directly on the oven rack in a preheated oven at 300°F and bake for 5 minutes to dry out.
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