Berry Bread Pudding With Vanilla Cream Sauce Recipe

Ingredients for Berry Bread Pudding With Vanilla Cream Sauce

• French Bread
• Frozen Raspberries
• Frozen Blackberrie
• 4 large eggs
• 1 ½ cups whole milk
• ¾ cup granulated sugar (plus additional 2 tablespoons for topping)
• 4 tablespoons butter (2 tablespoons melted for topping, 2 tablespoons for sauce)
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• 1 teaspoon vanilla extract (plus 1 teaspoon for sauce)
• 1 cup heavy whipping cream
• All Purpose Flour

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.