Wild Berry Bread Pudding with Orange Sauce
Servings: 8
Calories: 498kcal
This dessert is as beautiful as it is delicious. Go with your favorite types of berries. Be sure to serve the bread pudding within a few hours of baking, but don't forget to allow it to rest for 30 to 60 minutes (at least) before serving. It's wonderful served warm, especially with the warm orange sauce!
Print Recipe
Equipment
- 10x10" dish or 9x13"
Ingredients
- 1 tablespoon butter softened, for greasing the dish
- 20 oz sliced bread usually 1 loaf, crusts removed and cubed
- 2 cups fresh berries blueberries, raspberries, blackberries
- Zest 1 orange about 1 tbsp
- 6 large eggs
- 4 cups whole milk
- 1 cup sugar plus 2 tablespoon for topping
- 1 teaspoon vanilla extract
- ½ cup unsalted butter 1 stick, melted
For the Orange Sauce
- 3 large egg yolks
- ¼ cup sugar
- 1 cup heavy cream
- 1 orange peel strip about 1 inch
- ½ teaspoon orange extract
Instructions
- In a greased 10x10" or 9x13" baking dish, place half of the bread cubes and then half of the berries. Sprinkle the orange zest over the top. Add the remaining bread cubes and then berries.1 tablespoon butter, 20 oz sliced bread, 2 cups fresh berries, Zest 1 orange
- In a large bowl, or measuring cup, mix the eggs, 1 cup sugar, and vanilla until blended. Pour over the bread mixture. Let stand for 30 to 60 minutes.6 large eggs, 4 cups whole milk, 1 cup sugar, 1 teaspoon vanilla extract
- Preheat oven to 350°F.
- Pour the melted butter over the top of the dish and then sprinkle 2 tablespoon of sugar all over the top.½ cup unsalted butter
- Bake, uncovered, for 1 hour, rotating after about 30 minutes. Remove from oven and let rest for at least 30 minutes. Slice and serve with warm orange sauce.
Make the Orange Sauce
- In a medium-sized saucepan, whisk the egg yolks and sugar together. Stir in the cream and orange peel.3 large egg yolks, ¼ cup sugar, 1 cup heavy cream, 1 orange peel strip, ½ teaspoon orange extract
- Turn heat to medium-low and cook, stirring constantly, until the mixture is just thick enough to coat the back of a spoon, about 10 minutes. Do not let come to a boil. Transfer to a vessel and drizzle over sliced bread pudding.
Video
Notes
See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel.
It's important to allow the bread pudding to rest for at least 30 minutes after baking. This will help the dish to "set" and not be overly mushy.
This dish is best served within a few hours of baking. Although it's still tasty the next day, the berries will continue to soften and the appearance won't be as attractive.
Nutrition
Calories: 498kcal | Carbohydrates: 73g | Protein: 17g | Fat: 24g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 291mg | Sodium: 462mg | Potassium: 358mg | Fiber: 2g | Sugar: 42g | Vitamin A: 1328IU | Vitamin C: 0.2mg | Calcium: 353mg | Iron: 3mg