When it comes to dessert, I hate cloyingness. And blackberries—so gem-dark and ominous, a touch tart—are exactly right with the sweet, familiar pudding base, itself laced with Nutella, vanilla, and cream for those days when you just need a little chocolate in your life. Especially when you're at home. <br /> <br />It’s not very often, after all, that you see bread pudding on restaurant dessert menus anymore—which is a nice reminder that it is, and has always been, home food. But there <em>was</em> a moment in the 1980s and into the early 1990s, as Nigella Lawson writes in <em>How...
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