Blackberry Bread Pudding

• 1 loaf (1 Lb. Size) Country Style Bread
• 2 cups Fresh Or Frozen Blackberries
• 8 whole Eggs
• 4 cups Whole Milk Or Half-and-Half
• 2-1/2 cups Sugar
• 1 cup Heavy Cream
• 1 Tablespoon Vanilla Extract
• 1 teaspoon Cinnamon
• 1/2 teaspoons Nutmeg
• 1/4 teaspoons Salt

1. Place the bread cubes and blackberries in a 9x13 baking dish and toss to distribute the blackberries evenly.
2. In a large bowl, whisk the remaining ingredients together into a frothy custard base. Pour the custard over the bread cubes. Cover and refrigerate for at least 2 hours.
3. Preheat the oven to 350u0b0F. Bake uncovered for 1 hour 15 minutes, until golden and bubbly. The bread pudding should still be a little jiggly in the middle. All it to cool for 20 minutes before serving. (If the top starts to get too dark, place a piece of loose foil over it while baking.)
4. Serve warm.

country style bread, fresh or, eggs, milk, sugar, heavy cream, vanilla, cinnamon, nutmeg, ubc

Taken from tastykitchen.com/recipes/desserts/blackberry-bread-pudding/ (may not work)