Boggy Bottom Bread Pudding with Swamp Berry Compote
A comforting and rustic bread pudding, perfect for a cozy holiday morning. This recipe transforms day-old bread into a creamy, sweet breakfast delight, complemented by a vibrant, slightly tart compote inspired by the forest's bounty. It's a dish that warms the soul and satisfies a hungry gathering.
Directions
- 1
Preheat your oven to 350°F (175°C). Lightly butter a 9x13-inch baking dish.
- 2
Arrange the bread cubes evenly in the prepared baking dish.
- 3
In a large bowl, whisk together the eggs, milk, heavy cream, 1/2 cup sugar, vanilla extract, cinnamon, nutmeg, and salt until well combined.
- 4
Pour the egg mixture evenly over the bread cubes, pressing down gently to ensure all bread is submerged. Let it soak for 15-20 minutes, allowing the bread to absorb the liquid.
- 5
While the bread soaks, prepare the compote: In a small saucepan, combine the mixed berries, 2 tablespoons sugar, and lemon juice. Add 1 tablespoon of water if using fresh berries, or none if using frozen.
- 6
Bring the compote to a simmer over medium heat, stirring occasionally, until the berries break down and the sauce thickens slightly, about 8-10 minutes. If a thicker compote is desired, whisk cornstarch with 1 tablespoon of cold water, then stir into the simmering compote and cook for another minute.
- 7
Bake the bread pudding in the preheated oven for 45-55 minutes, or until golden brown and a knife inserted into the center comes out clean.
- 8
Allow the pudding to cool for 10-15 minutes before serving.
- 9
Serve warm, spooning generous amounts of the swamp berry compote over each portion. A dusting of powdered sugar is an optional, elegant finish.