Brioche Bread Pudding with Blackberries

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
4 eggs

2 cups fresh blackberries


  1. Cut the brioche into cubes and spread over a pan. Place in oven at 250F with door open until bread is dry, but not toasted
  2. In a blender mix together milk, cream, maple syrup, and eggs
  3. Combine milk mixture and bread. Refrigerate for 2-24 hours, stirring occasionally
  4. When ready to bake preheat oven to 350F
  5. Butter a 9X13 baking pan and line the bottom with parchment paper
  6. Pour bread mixture into pan and cover with foil, bake for 30 minutes with foil on, then bake uncovered for an additional 30 minutes
  7. Remove from oven and top with blackberries
  8. Allow pudding to cool for 10-20 minutes, cut and serve

Sugar Free Blackberry Brioche Bread Pudding


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