Bread Pudding with Blackberry Sauce

 

Serves 8

• 8 ounces day-old sourdough French bread
• ½ cup raisins
• 2 eggs
• ½ cup sugar
• 3 cups milk 1%
• 2 teaspoons vanilla extract
• 1 teaspoon nutmeg
• Confectioner's sugar
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• 2 cups fresh blackberries
• ¼ cup sugar
• ½ cup orange juice

1. In a 9x13-inch baking dish arrange the bread slices to cover the bottom ; sprinkle the raisins over the bread.
2. In a medium bowl combine the eggs, ½ cup of sugar, milk, and vanilla, whisking until thoroughly mixed.
3. Pour the egg mixture over the bread slices ; sprinkle with nutmeg.
4. Cover with plastic wrap and store in the refrigerator overnight.
5. Bake in a 350F (180C) oven for 50 minutes ; let the pudding sit for 15 minutes before serving.
6. Sprinkle with confectioner's sugar.
7. While the pudding is in the oven, prepare the sauce.
8. In a saucepan combine the blackberries, ¼ cup of sugar, and the orange juice ; bring to a boil and reduce the heat to low immediately.
9. Cook, stirring constantly, for 15 minutes ; serve warm in a side dish with the pudding.

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