Description
This Wild Berry Bread Pudding with Orange Sauce is a comforting and luscious baked dessert combining the rich custard-soaked brioche with fresh or frozen wild berries. Topped with a bright, zesty orange sauce, it offers a perfect balance of sweetness and fruitiness, ideal for cozy gatherings or special occasions.
Ingredients
Scale
Bread Pudding
- 6 cups cubed day-old brioche or French bread
- 2 cups mixed wild berries (fresh or frozen)
- 4 large eggs
- 2 cups whole milk
- ½ cup heavy cream
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
Orange Sauce
- 1 cup orange juice (preferably fresh)
- ¼ cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon cold water
- 1 tablespoon unsalted butter
- 1 teaspoon orange zest
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish to prevent sticking.
- Assemble Bread and Berries: Evenly spread the cubed day-old brioche or French bread in the prepared dish, then sprinkle the mixed wild berries evenly over the top, distributing fruit for balanced flavor throughout.
- Mix Custard: In a large bowl, whisk together the eggs, whole milk, heavy cream, granulated sugar, vanilla extract, ground cinnamon, and salt until smooth and well combined.
- Soak Bread Mixture: Pour the custard mixture evenly over the bread and berries in the baking dish. Press the bread lightly with a spatula to ensure it absorbs the custard fully. Let it sit for 10 to 15 minutes for thorough soaking.
- Bake the Pudding: Place the baking dish in the oven and bake for 40 to 45 minutes, or until the custard is set and the top is golden brown and slightly crisp.
- Prepare Orange Sauce: While the bread pudding bakes, combine orange juice and sugar in a small saucepan over medium heat and bring to a gentle simmer.
- Thicken Sauce: In a small bowl, stir cornstarch into cold water until smooth, then whisk this mixture into the simmering orange juice. Continue stirring constantly for 2 to 3 minutes until the sauce thickens.
- Finish Sauce: Remove the saucepan from heat and stir in the unsalted butter and orange zest for a rich, fragrant finish. Allow it to cool slightly before serving.
- Serve: Serve warm slices of the wild berry bread pudding drizzled generously with the bright and zesty orange sauce for a delightful dessert experience.
Notes
- If using frozen berries, add them directly without thawing to prevent excess moisture and maintain texture.
- Brioche or challah bread works best for a soft and rich texture in the pudding.
- The orange sauce can be prepared ahead of time and gently reheated before serving.
