Ingredients for Very Berry Bread Pudding
- Berries
- 6 cups cubed day-old challah or brioche bread
- 4 cups whole milk
- 4 large eggs
- Egg Yolks
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- Almond Extract
- 1/2 teaspoon salt
- Ground Ginger
- Ground Cinnamon
- Heavy Whipping Cream
- Powdered Sugar
- Orange Oil
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How to Make Very Berry Bread Pudding
- Preheat oven to 335°F (168°C). Grease a 9x13 inch baking dish.
- In a large bowl, whisk together the eggs, sugar, vanilla extract, and salt until light and fluffy.
- Gradually whisk in the milk and heavy cream until well combined.
- In a separate bowl, gently toss the cubed bread with the melted butter until evenly coated.
- Stir in the mixed berries into the bread mixture.
- Pour the custard mixture over the bread and berries, ensuring all the bread is moistened. Let it sit for 15 minutes to allow the bread to absorb the custard.
- Bake for 60-75 minutes, or until the pudding is set and golden brown. A toothpick inserted into the center should come out with moist crumbs attached.
- Let the bread pudding cool slightly before serving.
- Whip the heavy cream with powdered sugar and orange zest until stiff peaks form. Serve the bread pudding topped with the orange whipped cream.
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
101g
Fat
91g
Carbs
19g
