Wild Berry Bread Pudding with Orange Sauce
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Wild Berry Bread Pudding with Orange Sauce
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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!
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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
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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.
- 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.
- 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.
- 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.
- 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.
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.
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- 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 Information
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Calories
498kcal
(25%)
Carbohydrates
73g
(24%)
Protein
17g
(34%)
Fat
24g
(37%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
3g
Monounsaturated Fat
6g
Trans Fat
1g
Cholesterol
291mg
(97%)
Sodium
462mg
(19%)
Potassium
358mg
(10%)
Fiber
2g
(8%)
Sugar
42g
(84%)
Vitamin A
1328IU
(27%)
Vitamin C
0.2mg
(0%)
Calcium
353mg
(35%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 498 kcal
% Daily Value*
| Calories | 498kcal | 25% |
| Carbohydrates | 73g | 24% |
| Protein | 17g | 34% |
| Fat | 24g | 37% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 291mg | 97% |
| Sodium | 462mg | 19% |
| Potassium | 358mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 42g | 84% |
| Vitamin A | 1328IU | 27% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 353mg | 35% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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