Description
This Wild Berry Bread Pudding with Orange Sauce is a delightful twist on a classic dessert, combining stale bread with fresh mixed berries and a fragrant orange-infused custard. Baked until golden and served warm with whipped cream, it offers a perfect balance of fruity freshness and comforting, rich textures.
Ingredients
Scale
Bread and Fruit
- 4 cups stale bread, cubed
- 2 cups mixed berries (blueberries, raspberries, blackberries)
Custard
- 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 sticking and ensure easy serving.
- Layer the Bread and Berries: In the prepared baking dish, evenly layer the cubed stale bread, then scatter the mixed berries evenly on top to distribute the fruit throughout the pudding.
- 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 fully combined to create a flavorful custard base.
- Combine: Pour the custard mixture evenly over the layered bread and berries, pressing lightly if needed to ensure that all bread pieces are well soaked with the custard.
- Bake: Place the baking dish in the preheated oven and bake for 35-40 minutes, or until the top is golden brown and the pudding is set in the center, indicating it is fully cooked.
- Serve: Allow the bread pudding to cool slightly before serving. For best enjoyment, serve warm with a dollop of whipped cream to complement the fruity and citrus flavors.
Notes
- Use stale or day-old bread for best texture and absorption of the custard.
- Mixed berries can be fresh or frozen; if using frozen, no need to thaw.
- Orange zest and juice add a refreshing citrus flavor that balances the sweetness.
- For a richer pudding, consider substituting part of the milk with cream.
- Serve with whipped cream, vanilla ice cream, or a drizzle of orange sauce for added indulgence.
