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“Dewberry Bread Pudding”

I had quite the 4th of July weekend. It began with a long road trip from Austin to Arkansas. I drove the entire span of Arkansas and I marveled at how different it is depending on where you are in the state. It was purty country.

The weekend can best be described as Foodapalooza. There have been so many divine dishes that I’m going to share with you over the coming days. This was one of them, and it involves dewberries.

Dewberries are related to blackberries. They are small and grow in brambles, are sometimes considered a weed, but they are a purplish-black, sweet, and the leaves can be turned into tea.

The berries are a bit tender which makes them great for something like pudding, because they melt into the rest of the dessert in a beautiful, tart, purple way.

My friends here in Arkansas noticed one year that there was a bumper crop of dewberries and took advantage and got a group together to pick all that they could. Men picked buckets and buckets of them.  We discovered them over the weekend and pulled them from the freezer and made something special out of them this Fourth.

These are some of the things you will need: eggs, butter, vanilla, berries, sugar, cream, milk, cinnamon (not shown because I’m a bad photographer) and a sweet bread of sorts. A pinch of salt is good too.

You begin by greasing a baking dish. 13 x 9 or something in that ballpark will do.

Tear up the bread by hand and put it in the baking dish. It’s okay if it is overflowing, because you’re going to pack it in there. A sweet flavored bread is ideal here… like a Hawaiian bread or Challah.

Alternate with the berries as you put the bread in so that it is evenly incorporated.

Pour the sugar in a bowl.

Add the cream and milk.

Add the eggs…

Add the vanilla…

Add the cinnamon and salt…

And mix it all together!

Then do the hokey pokey and turn yourself around.

Pour the mixture over the bread and berries, making sure to evenly distribute it. Then press it down with a spatula to help the bread soak up all of the liquid.

You’re going to bake it at 350 degrees F for about 75 minutes and when it emerges it will look like this.

The berries will be melted into the bread and the whole thing will be moist and custardy below the surface. You’ll set that aside while you make…

The Sauce

This is only 3 simple ingredients: dewberries, sugar, and brandy.

You could add whiskey instead if you’re feeling frisky.

Add the berries to a pot, then dump in the sugar.

Give it a nice stir over the heat, and it will start to release its juices.

Once it has a nice jammy consistency, stir in the brandy.

It will look something like this when it is done… saucy jam, with an edge.

Give it a nice drizzle over a spoonful of bread pudding…

And take a bite! I even added a scoop of berry ice cream for good measure.

Give this a try sometime! It will work with any summer fruit, or even with raisins in the winter. The bread pudding isn’t too sweet, so that you can add the sweeter sauce as you please, depending on your tastes.

Enjoy guys!

“Dewberry Bread Pudding”

Prep Time: 5 minutes

Cook Time: 1 hour, 30 minutes

Total Time: 1 hour, 35 minutes

Yield: 15-20 servings

“Dewberry Bread Pudding”

Ingredients

  • For the pudding:
  • 1 tablespoon butter
  • About 10 cups sweet bread/3.5 small loaves (stale is okay!)
  • 8 cups dewberries
  • 2.5 cups sugar
  • 2 cups milk
  • 1 cup cream
  • 7 eggs
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • For the sauce:
  • 8 cups dewberries
  • 2 cups sugar
  • 1/2 cup brandy

Instructions

  1. Preheat the oven to 350 degrees F. Grease a 13 x 9 baking dish with the butter.
  2. Tear the bread by hand into large pieces and place layers into the baking dish, alternating with the berries so that they are evenly distributed.
  3. In a large bowl, combine the milk, cream, sugar, eggs, salt and cinnamon and whisk together. Pour over the bread in the baking dish and evenly distribute. Press with a spatula all over the surface so that the bread soaks up the liquid evenly.
  4. Place in the oven and cook for 75 minutes.
  5. Meanwhile make the sauce by adding the berries and sugar into a large sauce pot over medium heat. Bring to a low simmer, stirring often until the berries break down to a jam consistency. Cook for about 1 1/2 hours and in the last 30 minutes add the brandy.
  6. Serve a scoop of the bread pudding while still warm with the dewberry sauce drizzled on top. Add a scoop of your favorite ice cream as well if you please.
http://georgiapellegrini.com/2011/07/05/recipes/dewberry-bread-pudding/

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Comments

  1. This looks incredible, Georgia! Gorgeous photos.

  2. My sister makes a blackberry cobbler that’s pretty hard to beat, but this bread pudding is looking so delicious! I may have to call my sister and tell her that cobbler of her has a serious contender! I’ve never had a dewberry, but it sure looks worth the try!

  3. Have never heard of them and now I must try them!! :)

  4. I have never heard of Dawberries and now I am intrigued! I learn so much from you. I am so enjoying getting to know you through your blog and your experiences! Ahhh, the idea of traveling around a state so different from my own would be a welcome pleasure! Your bread pudding looks so delicious!

  5. i have never, ever heard of a dewberry but i can only image how they taste – i am a lover of all things berry so am quite sure i’d be taken with these as well – yum!

  6. I’m ready to go hunt down the nearest dewberries for this bread pudding, Georgia! It looks scrumptious!!!

  7. I love the color! Fabulous bread pudding!

  8. I’m so in to bread pudding lately. This berry version looks wonderful

  9. It’s amazing how many different varieties of berries there are to discover, this is a new one for me.

  10. Wow Georgia, this looks divine. I don’t believe I’ve ever had dewberries, but here in the mountains of NC we have all sort of wild berry varieties. We have a secret spot we like to stop along the Blue Ridge Parkway and collect buckets full of mulberries, wild blueberries and black raspberries.

  11. Mmmmmm. I wanna lick those dollops of sweet sauce off that plate!

  12. reminds me of blackberry picking from the hedgerows as a child in Devon, England – lots of purple fingers, tummy aches from too many not making it into the bowl and then making it into something delicious for tea – usually crumble but sometimes pie – can’t wait to make bread pud with such a scrummy looking sauce.

  13. What memories! I grew up picking dewberries in South Georgia. Lovely little wild cousins of blackberries they are. Of course, we’d eat as many as we picked but with what was left Mama would make a cobbler and, if there was enough, dewberry jam. I just know that this bread pudding would be divine.

  14. I live in Ozark, AR and I’m going to have to keep an eye out for Dewberries!! So glad you’re enjoying your time here!! ;)

  15. I picked a ton of berries the year before last that I thought were blackberries but now am wondering if they were dewberries. They were small and totally in a big mess of weeds and briars. I made the best ice cream with them and cobblers. Hmmmm … may go back to where I found those and look a little more closely.

  16. Oh my gosh this looks heavenly!

  17. I’ve never had dewberries, but this looks so delicious!