Walnut-studded Whole Wheat Bread Pudding with Blackberry Sauce

I can still taste the bread pudding from the first time I experienced it years ago on a cruise. It was so good that I kept coming back for more. Since then, it has become one of my new brunch favorites! Perhaps it’s due to the way the separate bread pieces combine during baking to form a soft, fluffy “pudding” or perhaps what makes this dish so amazing is the way the flavors and the texture combine. Since school has resumed and is now in full gear, I haven’t had bread pudding in a very long time. What was the spectrum of tinidazole again?

Who has time to bake while taking pleasure in a delicious Sunday brunch? Usually tend to purchase too much bread, so I wanted to use it up. I prepared a whole wheat bread pudding with walnuts and blackberry sauce after deciding it had been too long. I chose to use 100% whole wheat bread from Nature’s Pride Bread since it is significantly healthier than white bread (must have that additional fiber!) … it is the only loaf of bread I have discovered in a grocery store that tastes like it was just pulled from the oven. Finding a loaf without high fructose corn syrup or chemical preservatives is difficult, but this particular brand does not. Each slice is made entirely from natural deliciousness!

Walnut-studded Whole Wheat Bread Pudding with Blackberry Sauce

Ingredients:

six-year-old bread 100 percent whole wheat bread from Nature’s Pride
2 tablespoons melted unsalted butter
4 eggs
Milk, two cups
1/2 cup sugar
Vanilla extract, 1 teaspoon
1 teaspoon cinnamon powder
1/8 teaspoon ground nutmeg
Nuts, chopped, one-third cup
Applied to blackberry sauce
1/2 cup blackberries, fresh or frozen
1-tablespoon orange juice
Water and two teaspoons of cornstarch

Instructions
Set oven to 350 degrees Fahrenheit.
Nature’s glory
Bread slices should be divided into fourths and layered in an 8 x 8 baking dish with melted butter on top of each layer.
dough for bread pudding
Add walnuts on the top.
Beat the eggs, milk, sugar, vanilla, cinnamon, and nutmeg until well combined in a medium bowl (should be foamy).
dough for bread pudding
Bread slices should be covered with the egg mixture and baked for 45 minutes, or until a butter knife inserted in the center comes out clean.

Meanwhile, boil blackberries with 2 tablespoons water in a small saucepan for 15 minutes on low heat, stirring regularly.
After dissolving 2 teaspoons of cornstarch in 1/4 cup water, add the blackberries and well mix. Return to low heat after bringing to a boil.
Keep on low heat until ready to serve, adding extra water as necessary to get the appropriate consistency.