Lively Huckleberry Bread Pudding

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Have you made this?

By Mrs. Michael J. Lively
@lively4Jesus

Huckleberries in north Idaho are Purple Gold! This year was no exception! Our oldest Son and Family live in Colorado. We asked what he would like us to bring from home and of course his answer was huckleberries! If i were going to sell a gallon of huckleberries my price would be $120 a gallon! They aren't easy, but O, my they are so worth it =D While in Broomfield, CO we made this dessert for them! They don't normally eat left overs, but they did make an exception for this!

Rating:

☆☆☆☆☆ 0 votes

Serves:

Prep:

15 Min

Cook:

1 Hr

Method:

Bake

Ingredients

8 slice: texas toast bread, cut in 1" cubes
4 oz: cream cheese, cut in 1" cubes
2 Tbsp: butter, melted in pan
: brown sugar, sprinkled over the bottom of pan
6: eggs
1 1/2 c: sweet cream or italian sweet creamer
1 1/2 tsp: vanilla
1/4 c: huckleberry syrup [see attached recipe below]
2 c: filtered water
2 c: sugar
3 c: huckleberries
2 Tbsp: lime juice

How to Make Lively Huckleberry Bread Pudding

Step-by-Step

1Line a 9x9x2" pan w/parchment paper, lightly spray w/olive oil.
2Melt butter in pan in microwave, sprinkle brown sugar over melted butter, covering the bottom.
3Arrange 1/2 the bread crumbs, add cubed cream cheese, sprinkle 1 1/2 cups of berries over breadcrumbs and cream cheese, top w/remaining bread cubes, sprinkle 1/2 cup of berries over the top.
4In a large bowl beat eggs, sweet cream, vanilla and huckleberry syrup till light and foamy, pour over bread mixture, cover tightly w/foil, refrigerate overnight.
5Remove from frig. about 1/2 an hour before baking. Bake at 350 degrees for 30 minutes, uncover and bake 30 minutes, until center is firm and surface is lightly browned.