This red, white and blue (well, if you count custard as “white”) All American Bread Pudding is a melting pot of desserts. Pieces of cake and custard come together to form a rich pudding, and the piles of fresh strawberries and blueberries give it a patriotic look perfect for this holiday weekend. It’s best served cold, so you can enjoy it at your picnics or while outside watching fireworks.
The “bread” in this pudding is actually scraps of cake, and any kind will do. You can make your own cake, or if you’re in a rush you can buy a pound cake or ready made yellow cake from the store. I chose to make a sour cream yellow cake from a recipe in The Cake Bible since I thought it would be a nice compliment to the berries in the pudding. In the end I’m not sure it made any difference to spend the time making my own cake, and in the future I may just use something pre-made. I do recommend using larger cake pieces if possible, since it will look nicer once browned in the oven. The bread pudding came out great and I find myself eating way too much of it throughout the day, but I suppose as an American it’s my duty to overindulge.
All American Bread Pudding
Makes one 8″ x 11.5″ x 2″ pan, 8-10 servings
3 cups of broken up yellow cake pieces
4 large egg yolks
2 large eggs
3/4 cup sugar
1 1/4 cup milk
1 1/4 cup cream
1 tablespoon vanilla
1/2 teaspoon salt
1 cup of sliced fresh strawberries
1 cup of fresh blueberries
To make custard:
Whisk the egg yolks and eggs together. Whisk the sugar into the egg mixture. Add the milk, cream, vanilla and salt and stir until well combined.
Cover the bottom of an ungreased 8″ x 11.5″ glass pan with a layer of cake crumbs (the cake layer should be half the height of the pan.) Sprinkle 1/2 of the strawberries and blueberries over the layer of cake. Repeat, adding another layer of cake and berries. The dish should be filled to the top. Pour the custard over the top of the cake, making sure to evenly distribute the custard as you are pouring.
Cover the pan with foil and bake at 325 for 30 minutes. After 30 minutes, remove the foil covering and bake an additional 30 – 40 minutes or until the custard has set and the cake begins to turn golden brown.
Happy Fourth of July!