Peter Rabbit was one of my favourite books as a child, but the ending never quite did it for me. After a terrifying ordeal, Peter escapes the farmer only to collapse at home, ill and exhausted, while his siblings feast. I always thought Peter should have celebrated his survival, and was sorry he missed out on the bread, blackberries, and milk.
I was reminded of this a few weeks ago when my mom gave me a copy of Peter Rabbit to read to my own daughter, and since it’s blackberry season, I decided to create a Peter Rabbit inspired dish for us!
I use maple syrup rather than sugar, so the pudding is not overly sweet. I like to add the berries at the end, but they could be cooked along with the pudding in the oven as well.
1 pound brioche bread
3 cups milk
1 cup cream
1/2 cup maple syrup
2 cups fresh blackberries
- Cut the brioche into cubes and spread over a pan. Place in oven at 250C with door open until bread is dry, but not toasted
- In a blender mix together milk, cream, maple syrup, and eggs
- Combine milk mixture and bread. Refrigerate for 2-24 hours, stirring occasionally
- When ready to bake preheat oven to 350C
- Butter a 9X13 baking pan and line the bottom with parchment paper
- Pour bread mixture into pan and cover with foil, bake for 30 minutes with foil on, then bake uncovered for an additional 30 minutes
- Remove from oven and top with blackberries
- Allow pudding to cool for 10-20 minutes, cut and serve