Black and Blue Bread Pudding

Recipe courtesy of Valerie Gordon from The Alisal Guest Ranch & Resort.











 2 loaves brioche or soft white bread, crusts removed and cubed
 1 pint prepared black and blue jam (see recipe below)
 1 quart prepared custard (see recipe below)
 1 pint mixed blackberries and blueberries for the fruit layer and garnish
 2 oz. butter for greasing the skillet
 Whipped cream


Set the EGG for direct cooking without a convEGGtor at 300°F.
Pour the custard over the prepared bread. Mash the bread into the custard until fully integrated; set this mixture aside.

Generously grease a 10-inch Cast Iron Skillet with 2 oz. salted butter. Fill the skillet halfway with the brioche, making sure that there are no holes in the bottom layer. Add the fresh berries in a layer, pressing them gently into the brioche. Top with the remaining brioche.
Place the skillet in the EGG and bake for 30-35 minutes. Top with the Black and Blue Jam and extra berries if desired.

Black and Blue Jam Ingredients:

 1 pint blackberries
 1 pint blueberries
 1 cup sugar
 2 teaspoons lemon zest

Black and Blue Jam Instructions:

Into a Dutch oven, add the berries, sugar and lemon zest. Cook, stirring often, for 10 minutes. Remove from the EGG and pour into a large bowl; set aside to cool.

Custard Ingredients:

 1 pint heavy cream
 1 cup whole milk
 6 eggs
 ¾ cup sugar
 1 teaspoon vanilla extract
 ½ teaspoon salt

Custard Instructions:

Combine the cream and milk in a Dutch oven. Place on the cooking grid until it begins to simmer. Remove the mixture from the EGG; add the convEGGtor to the EGG and set for indirect cooking at 350°F.

Add the eggs to a medium bowl; whisk in the sugar, vanilla and salt. Carefully and slowly, drizzle in the cream mixture, whisking constantly. This creates the custard.

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