Water and sun makes them sweet and gives them that beautiful color. When the summer is hot and dry like this summer, the wild blackberries hardly survive. Me and my boys try our best to bring buckets of water to our father in law farm's fence, to keep the berries happy and ready to be harvested in july.
3 cups stale (day or two old) italian bread cut into cubes
1 1/2 cups blackberries
2 1/4 cups milk
5 eggs, beaten
1 cup of sugar
2 tablespoons light brown sugar
1 teaspoon cinnamon
1/4 teaspoon ground coriander seed
1 cup mascarpone cheese
2 cups heavy whipping cream
6 tablespoons sugar
Lightly grease a baking dish, i use a 9x7 pyrex. Place half the bread cubes and half the blackberries in baking dish, then top it with the other half bread and blackberries.
In a mixing bowl, whisk together milk, eggs, sugars, cinnamon, coriander. Pour mixture evenly over bread and fruit. Let it rest about 30 minutes, pushing bread down into egg mixture for even moisture every 10 minutes.
Preheat oven to 350F.
Bake pudding in a water bath for 55 to 60 minutes, or until center is set and puffed. Serve warm or at room temperature with mascarpone crema.
For the Cream:
With an electric mixer, beat mascarpone until fluffy. Add heavy cream and sugar and beat until it holds soft peaks.