Indulgent is hardly the word for this wonderful dessert; but fresh blackberries work wonders with cutting its richness. Flavourful egg bread is soaked in a custard spiked with almond extract and orange zest. Delicious on its own, it’s even better with a dollop of whipped cream or vanilla ice cream.
Preheat the oven to 160F. Lightly butter six 10-ounce custard dishes or ramekins.
Heat Single cream in a saucepan over medium heat until simmering.
Whisk together eggs, sugar, vanilla, almond extract and orange zest in a large bowl. Gradually whisk in the warm cream. Add cubed bread and let stand, stirring occasionally, until some of the custard has been absorbed, about 10 minutes. Divide blackberries evenly among custard dishes, about 5 berries per dish. Spoon equal amounts bread mixture into the dishes. Sprinkle each with 1 tablespoon almounds.
Bake until puddings are evenly puffed and a knife inserted in the center comes out clean, about 40 minutes. Let stand 10 mintues, top each with whipped cream, if using, and sprinkle with remaining sugar. Serve warm.