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Wild Berry Bread Pudding with Orange Sauce

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A comforting and delightful dessert featuring custardy bread soaked in mixed wild berries and topped with a zesty orange sauce.

Ingredients

Scale
  • 6 cups day-old bread, cubed (brioche or challah recommended)
  • 1 cup mixed wild berries (fresh or frozen; a mix of blueberries, raspberries, and blackberries)
  • 4 large eggs
  • 1 cup milk (whole or non-dairy)
  • 1 cup heavy cream
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup fresh orange juice
  • 1 tablespoon orange zest
  • 1/4 cup sugar (for the orange sauce)
  • 1 tablespoon cornstarch
  • 2 tablespoons butter (room temperature)

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, whisk together the eggs, milk, heavy cream, sugar, vanilla extract, and cinnamon until smooth.
  3. Add the cubed bread to the custard mixture, tossing gently to coat, and let soak for 10-15 minutes.
  4. Gently fold in the mixed wild berries.
  5. Pour the mixture into a greased baking dish and spread evenly.
  6. Bake for 40-45 minutes or until golden brown and custard is set.
  7. While baking, prepare the orange sauce by combining orange juice, zest, sugar, and cornstarch in a saucepan. Cook over medium heat, whisking continuously until thickened.
  8. Once the bread pudding is baked, let it cool for 10-15 minutes, then drizzle warm orange sauce over servings.

Notes

Best served warm. Leftovers can be stored in the fridge for up to three days.

Nutrition

Find it online: https://us.recipesfood.org/wild-berry-bread-pudding-orange-sauce/

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