Description
This Wild Berry Bread Pudding with Orange Sauce is a comforting and fruity dessert that combines the richness of a classic bread pudding with the fresh zestiness of mixed berries and orange. Perfect for using up stale bread, this recipe is baked to a golden perfection and served warm with whipped cream, making it an inviting treat for any time of the year.
Ingredients
Scale
Bread and Fruit
- 4 cups stale bread, cubed
- 2 cups mixed berries (blueberries, raspberries, blackberries)
Custard Mixture
- 2 cups milk
- ½ cup sugar
- 3 eggs
- 1 tsp vanilla extract
- 1 tbsp orange zest
- 1 tbsp orange juice
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a baking dish to prevent the bread pudding from sticking during baking.
- Layer the Bread and Berries: Place the cubed stale bread evenly in the greased baking dish, then scatter the mixed berries on top to ensure every bite has a burst of berry flavor.
- Prepare the Custard: In a mixing bowl, whisk together the milk, sugar, eggs, vanilla extract, orange zest, and orange juice until the mixture is smooth and well combined.
- Combine: Pour the custard mixture evenly over the layered bread and berries, making sure that all pieces of bread are thoroughly soaked to achieve a creamy texture.
- Bake: Bake in the preheated oven for 35-40 minutes or until the top is golden brown and the pudding is set, indicating it is fully cooked.
- Serve: Allow the bread pudding to cool slightly before serving. Enjoy it warm, topped with whipped cream for an extra indulgent touch.
Notes
- Using stale bread is best as it absorbs the custard better without becoming too mushy.
- You can substitute any fresh or frozen mixed berries based on availability.
- If you prefer a sweeter bread pudding, increase the sugar by up to 2 tablespoons.
- Allow the pudding to rest for 10 minutes after baking so it firms up and slices neatly.
- Serve with vanilla ice cream or whipped cream for added richness.
