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Berry Bread Pudding With Vanilla Cream Sauce Recipe

Indulge in this heavenly Berry Bread Pudding, a Southern-inspired delight! This recipe features layers of fluffy bread soaked in a luscious custard, bursting with juicy berries, and topped with a smooth, warm vanilla sauce. Perfect for brunch, dessert, or any special occasion. Get ready for a taste of the South!

Prep Time 30 mins
Cook Time 90 mins
Calories 705.1 kcal
Protein 19g
Rating 5.0 (1 Reviews)
Berry Bread Pudding With Vanilla Cream Sauce 112

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Berry Bread Pudding With Vanilla Cream Sauce

  • 1 loaf (1 pound) French bread, cut into 1-inch cubes
  • Raspberries (as part of 2 cups frozen mixed berries)
  • Blackberries (as part of 2 cups frozen mixed berries)
  • 4 large eggs
  • 1 1/2 cups whole milk
  • 3/4 cup plus 2 tablespoons granulated sugar
  • 4 tablespoons butter
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 2 teaspoons vanilla extract
  • 1 1/2 cups heavy cream
  • 2 tablespoons all-purpose flour
  • Blueberries (as part of 2 cups frozen mixed berries)

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How to Make Berry Bread Pudding With Vanilla Cream Sauce

  1. Preheat oven to 350°F (175°C). Lightly grease an 11x7 inch baking dish.
  2. Arrange half of the cubed bread (approximately 4 cups) in the prepared baking dish.
  3. Evenly distribute 2 cups of frozen mixed berries over the bread layer.
  4. Top with the remaining 4 cups of cubed bread.
  5. In a large bowl, whisk together 4 large eggs, 1 ½ cups whole milk, ½ cup heavy cream, ½ cup granulated sugar, 1 teaspoon vanilla extract, ½ teaspoon ground cinnamon, and ¼ teaspoon ground nutmeg until well combined.
  6. Slowly pour the egg mixture over the bread, gently pressing down with a wooden spoon to ensure the bread absorbs the custard. Let stand for 20 minutes.
  7. Bake covered for 30 minutes.
  8. Uncover, brush evenly with 2 tablespoons of melted butter, and sprinkle with 2 tablespoons of granulated sugar.
  9. Bake for an additional 30 minutes, or until the pudding is set and golden brown.
  10. Remove from oven and let stand for 30 minutes before serving.
  11. While the pudding is cooling, prepare the vanilla sauce:
  12. In a medium saucepan, whisk together 1 cup heavy cream, ¼ cup granulated sugar, and 2 tablespoons all-purpose flour.
  13. Add 2 tablespoons of butter and cook over medium heat, stirring constantly, until the mixture thickens slightly (about 3-5 minutes).
  14. Remove from heat and stir in 1 teaspoon vanilla extract.
  15. Serve the warm bread pudding with a generous drizzle of the vanilla sauce.

Nutrition Information (Approximate per serving)

Sodium

19 g

Sugar

200g

Fat

116g

Carbs

26g

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Time To Make Course Preparation Desserts Puddings And Mousses 4 Hours Or Less