To print this recipe, choose a print size:
2 cups granulated sugar
5 large eggs, beaten
2 cups milk
2 tsp. pure vanilla extract
3 cups cubed sourdough bread
1 cup packed light brown sugar
1/4 cup butter, softened
1 cup chopped pecans, walnuts or almonds
1/3 cup raspberries
1/3 cup blueberries
Ceja Vineyards Cabernet Chocolate Sauce
Preheat oven to 350 degrees. Grease a 13-by-9-by-2-inch pan or use individual ramekins. Mix together granulated sugar, eggs and milk in a bowl; add vanilla. Pour over cubed bread and let sit for 10 minutes
In another bowl, mix and crumble together brown sugar, butter and nuts. Pour bread mixture into prepared pan or ramekins. Sprinkle brown sugar/nut mixture over the top and bake for 35 to 40 minutes or until set. Remove from oven.
Top with fresh blueberries and raspberries, then drizzle chocolate sauce over bread pudding. Enjoy with a glass of Ceja Cabernet Sauvignon.
Serves 8 to 10
Watch this recipe on YouTube.