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Berry bread pudding from Flour: Spectacular Recipes from Boston's Flour Bakery + Cafe by Joanne Chang and Christie Matheson

  • blueberries
  • half and half cream
  • vanilla beans
  • raspberries
  • eggs
  • sugar
  • bread

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Notes about this recipe

  • anya_sf on August 19, 2018

    Since I wasn't serving 12 to 15 people, I reduced the recipe to 4 cups of bread (using 2 eggs + 1 yolk). I used a mixture of milks and cream so it wasn't quite so rich. I also reduced the sugar by a third, since we were having it for breakfast. The sweetness was just right. I used more berries - enough to cover the top. Frozen berries worked fine. It was delicious!

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