Wild Berry Bread Pudding with Orange Sauce
A delightful dessert combining the comforting warmth of baked bread with the vibrant flavors of mixed berries and zesty orange.
Servings: 8 servings
Calories: 350kcal
Ingredients
For the Bread Pudding
- 6 cups cubed day-old bread Perfect for soaking up the custard
- 1 cup mixed wild berries Strawberries, blueberries, and raspberries
- 4 large eggs Essential for a rich custard base
- 1 cup whole milk Adds creaminess
- 1 cup heavy cream For an indulgent finish
- 1/2 cup granulated sugar Sweetens the dish
- 1 teaspoon vanilla extract Elevates the pudding flavor
- 1/2 teaspoon cinnamon Adds a touch of spice
- 1/4 teaspoon nutmeg Compliments the flavors
- Zest of 1 orange Brightens the dish
- Butter for greasing To prevent sticking
For the Orange Sauce
- 1/2 cup orange juice Brings a refreshing flavor
- 1/4 cup granulated sugar To sweeten the sauce
- 2 tablespoons unsalted butter Adds richness to the sauce
- 1 tablespoon cornstarch Helps thicken the sauce
- Zest of 1 orange Enhances flavor
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a baking dish generously with butter.
- In a large bowl, combine the cubed day-old bread and mixed wild berries, folding them together gently. Transfer this mixture into the prepared baking dish.
- In another bowl, whisk together the eggs, whole milk, heavy cream, sugar, vanilla extract, cinnamon, nutmeg, and orange zest until well combined. Pour this custard mixture over the bread and berries, making sure every piece is coated. Let it sit for 15-20 minutes.
Baking
- Bake the bread pudding in the preheated oven for 45-50 minutes or until the top is golden brown and a knife inserted in the center comes out clean.
Making the Sauce
- While the bread pudding is baking, prepare the orange sauce. In a saucepan, combine orange juice, sugar, butter, cornstarch, and orange zest. Cook over medium heat, stirring constantly until the sauce thickens.
Serving
- Once the bread pudding is done, allow it to cool slightly before serving warm with the orange sauce drizzled on top.
Notes
Utilizing day-old bread is key; it soaks up the custard better. Feel free to experiment with different berry combinations or add nuts for crunch. Consider portioning into ramekins for individual servings. You can make this ahead of time and store it in the fridge overnight.