Simple Blackberry Bread Pudding

Growing up, I was enchanted by the stories and illustrations in Beatrix Potter’s classic children’s books, like “The Tale of Jemima Puddle-Duck,” “The Tale of Squirrel Nutkin” and, of course, “The Tale of Peter Rabbit.”

The stories are sweet and funny, with cheeky characters usually learning a life lesson after a mishap. The illustrations are incredibly detailed, depicting woodland animals in charming Victorian garb, and, most importantly, tasty things to eat.

About “The Tale of Peter Rabbit ”

The “Tale of Peter Rabbit” tells the story of Peter, a mischievous young rabbit who disobeys his mother and sneaks into the garden of their neighbor, cranky old Mr. McGregor. When the farmer catches Peter eating his lettuces, beans and radishes, he chases Peter out of the garden, causing him to lose his shoes and fine blue jacket in the process. After a harrowing series of events, Peter finally makes it home, where he goes to bed not feeling well, while his sisters get to enjoy dessert.

Recipe Inspiration

“Flopsy, Mopsy, and Cotton-tail, who were good little bunnies, went down the lane to gather blackberries. But Peter, who was very naughty, ran straight away to Mr. McGregor’s garden, and squeezed under the gate!” —Beatrix Potter, “The Tale of Peter Rabbit.”

In the story, Peter’s siblings are “good little bunnies” who spend the day picking blackberries instead of trespassing in Mr. McGregor’s garden. At the end of the story, they get to enjoy “bread and milk and blackberries for supper.” Putting aside questions of morality and goodness (sometimes it’s good to break the rules!), this did make me think of a delicious dish: blackberry bread pudding.

More than the sum of its parts, bread pudding transforms stale bread and milk (along with eggs and some sugar) into a warm, custardy dessert. Topping it with juicy blackberries sounded like a wonderful addition, and the humble, cozy nature of the dish seemed in perfect keeping with what Mrs. Rabbit might have made for her kits.

Simple Blackberry Bread Pudding

Equipment

1-cup dry measuring cup
Rimmed baking sheet
Large liquid measuring cup or medium bowl with spout
Whisk
Spoon
Oven mitts
Cooling rack
8-inch square or other 2-3 quart
baking dish

Ingredients

1 small loaf challah or brioche (or half a larger loaf)
2 cups whole milk
1/2 cup granulated sugar
1/2 teaspoon ground cinnamon
Pinch table salt
2 tablespoons unsalted butter, cut into
2 pieces
Cooking spray
1 1/4 cups fresh or frozen blackberries
(6 ounces)
4 large eggs
1 teaspoon vanilla extract
1 tablespoon turbinado sugar (optional)

Let’s Cook!

Set your oven rack to the middle position and heat the oven to 350 degrees.
Use your hands to tear the bread into small pieces until you have about 6 cups total (save the rest of the bread for another use). Spread the bread pieces out into an even layer on a rimmed baking sheet.
Bake in the preheated oven until the bread pieces are dry, crisp, and beginning to turn golden, 10 to 15 minutes.
Meanwhile, in a large liquid measuring cup or microwave-safe bowl with a spout, whisk together the milk, sugar, cinnamon, and salt, then add the butter. Microwave until the butter is just melted, 3 to 5 minutes, stopping and stirring with a spoon a few times as the mixture heats. Remove from the microwave and set aside to cool for at least 5 minutes.
When the bread is ready, remove the baking sheet from the oven and place on the stovetop or a cooling rack. Let cool for 5 minutes.
Spray the inside of an 8-inch square or other 2-quart baking dish with cooking spray. Transfer the toasted bread pieces to the greased baking dish. Sprinkle evenly with the blackberries.
Add the eggs and vanilla to the cooled milk mixture and whisk until well combined.
Pour the milk mixture evenly over the bread and berries in the baking dish. Use the back of the spoon to lightly push the bread and berries down until they’re covered in the custard. Sprinkle with turbinado sugar, if using.
Bake in the preheated oven until the bread pudding is puffed and deep golden brown on top, 40 to 45 minutes
Use oven mitts to remove the baking dish from the oven and place it on the stovetop or a cooling rack. Let cool for at least 15 minutes. Serve warm or room temperature.

– Afton Cyrus is a former teacher turned professional recipe developer whose passion project is The Reader’s Kitchen (thereaderskitchen.com), a recipe resource that brings food moments from beloved children’s books to life. @thereaderskitchen on Instagram

This article appears in Bend Nest Spring 2026.