Wild Berry Bread Pudding with Orange Sauce Recipe
If you’re looking for a dessert that’s equal parts nostalgic comfort and vibrant, fruity celebration, let me introduce you to Wild Berry Bread Pudding with Orange Sauce. Imagine tender cubes of rich brioche soaking up a luscious vanilla custard, studded with a jewel-toned mix of wild berries, then baked until golden and finished with a warm, zesty orange sauce. Each bite is pure joy—a mix of textures and flavors that brings together the best of homey classics and bright, sunny freshness. Whether you’re making this for a cozy family gathering or a festive brunch, this recipe is bound to become one of your absolute favorites.
Ingredients You’ll Need
The beauty of Wild Berry Bread Pudding with Orange Sauce is how such simple, everyday ingredients transform into something extraordinary. Each component brings its own personality, from the pillowy bread base to the punchy berries and the citrus-kissed finish. Here’s what you’ll need—and why each one matters:
- Brioche or Challah Bread (6 cups, cubed): Choose bread that’s slightly stale for the best texture; it soaks up the custard beautifully without turning mushy.
- Mixed Wild Berries (2 cups, fresh or frozen): These provide tartness, color, and bursts of juicy flavor—use whatever berries you love or have on hand.
- Large Eggs (4): Essential for setting the custard and giving your pudding that classic, creamy structure.
- Whole Milk (2 cups): Adds richness and helps create a silky custard base.
- Heavy Cream (1 cup): For an extra-decadent texture that makes every bite feel special.
- Granulated Sugar (3/4 cup for pudding, 1/4 cup for sauce): Sweetens both the pudding and the orange sauce, balancing the tart berries.
- Vanilla Extract (1 tablespoon): Infuses the custard with warmth and aromatic sweetness.
- Ground Cinnamon (1 teaspoon): Adds a cozy spice note that pairs beautifully with berries and citrus.
- Salt (1/4 teaspoon): Just a pinch to enhance all the flavors.
- Orange Juice (1/2 cup, freshly squeezed): The base for your sauce, bringing bright, tangy flavor.
- Cornstarch (1 tablespoon): Thickens the orange sauce to the perfect drizzling consistency.
- Unsalted Butter (2 tablespoons): Enriches the sauce and adds a glossy finish.
- Orange Zest (1/2 teaspoon): For a fragrant pop of citrus that makes the sauce truly irresistible.
How to Make Wild Berry Bread Pudding with Orange Sauce
Step 1: Prep the Baking Dish and Bread
Start by preheating your oven to 350°F (175°C) and greasing a 9×13-inch baking dish with a bit of butter or nonstick spray. Cut your brioche or challah into hearty cubes—about one-inch pieces work best. Scatter them evenly in the dish, letting them form a soft, pillowy layer that’s just waiting to soak up all the goodness coming next.
Step 2: Add the Wild Berries
Sprinkle your mixed wild berries right over the bread cubes. Don’t be shy—this is where the color and juicy pops of flavor come in. If you’re using frozen berries, there’s no need to thaw them; just add them straight from the freezer so they hold their shape during baking.
Step 3: Whisk the Custard
In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, granulated sugar, vanilla extract, cinnamon, and salt. Take a minute to really combine everything—the smoother your custard, the creamier your final pudding. You’ll already be able to smell the warm, sweet notes coming together!
Step 4: Soak the Bread and Assemble
Pour the custard evenly over the bread and berries, making sure every piece gets a good soak. Press down gently with the back of a spoon or your hands so the bread can fully absorb the liquid. Let the whole thing sit for 10 to 15 minutes—this little rest is key for perfectly custardy bread pudding with no dry spots.
Step 5: Bake to Golden Perfection
Slide the dish into the oven, uncovered, and bake for 45 to 50 minutes. You’re looking for a golden, slightly puffed top and a center that’s set but still tender. Your kitchen will smell absolutely heavenly as it bakes!
Step 6: Make the Orange Sauce
While the bread pudding is baking, it’s time to whip up that gorgeous orange sauce. In a small saucepan, combine the orange juice, sugar, and cornstarch over medium heat. Whisk constantly until the mixture thickens and begins to bubble. Pull it off the heat and stir in the butter and orange zest. The result is a glossy, aromatic sauce that’s the perfect finishing touch for your Wild Berry Bread Pudding with Orange Sauce.
How to Serve Wild Berry Bread Pudding with Orange Sauce
Garnishes
Take your Wild Berry Bread Pudding with Orange Sauce to the next level with a handful of fresh berries, a dusting of powdered sugar, or a few extra curls of orange zest over the top. A sprig of fresh mint adds a lovely color contrast and a light, herbal note that works beautifully with the richness of the pudding.
Side Dishes
Serve this decadent dessert with a scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream for a classic pairing. If you’re enjoying it for brunch, a side of crisp bacon or a fresh fruit salad adds a delightful touch and balances the sweetness.
Creative Ways to Present
For a special occasion, try baking the pudding in individual ramekins for a personalized touch. Layer the pudding and orange sauce in parfait glasses for a show-stopping trifle effect, or use cookie cutters to cut the cooled pudding into fun shapes for a playful dessert platter. No matter how you serve it, Wild Berry Bread Pudding with Orange Sauce is guaranteed to steal the spotlight.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (lucky you!), simply cover the baking dish tightly with plastic wrap or transfer slices to an airtight container. Store in the refrigerator for up to 3 days. The flavors deepen as it sits, making each bite even more delicious the next day.
Freezing
For longer storage, you can freeze Wild Berry Bread Pudding with Orange Sauce. Wrap individual portions or the entire baking dish tightly with foil and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating for the best texture.
Reheating
To reheat, place slices in a 350°F (175°C) oven for about 15 minutes or until warmed through. You can also microwave individual servings for 30-60 seconds. Always add the orange sauce just before serving for that fresh, zesty finish.
FAQs
Can I use different types of bread for this recipe?
Absolutely! While brioche and challah provide the richest, most custardy result, you can use French bread, croissants, or even a rustic country loaf. Just make sure it’s slightly stale so it absorbs the custard well.
What kind of berries work best in Wild Berry Bread Pudding with Orange Sauce?
This recipe is flexible—blueberries, raspberries, blackberries, and strawberries all work beautifully. You can use fresh or frozen, or even a combination, depending on what’s in season or in your freezer.
Can I make the orange sauce ahead of time?
Definitely! The orange sauce can be made up to two days in advance. Let it cool, then store it in an airtight container in the fridge. Warm gently before drizzling over the pudding to bring out its full flavor and aroma.
How do I prevent the pudding from getting soggy?
Be sure to use day-old or slightly stale bread, and don’t skip the soaking step—letting the custard absorb for 10 to 15 minutes before baking ensures a perfect, just-set texture. Baking uncovered also helps the top crisp up nicely.
Is Wild Berry Bread Pudding with Orange Sauce suitable for special diets?
This recipe is already vegetarian and can be made dairy-free with substitutes like coconut milk and nondairy cream. For a gluten-free version, use your favorite gluten-free bread. The recipe is adaptable to suit many dietary needs!
Final Thoughts
If you’re in the mood for a dessert that feels both classic and fresh, you can’t go wrong with Wild Berry Bread Pudding with Orange Sauce. It’s easy enough for a weeknight treat but special enough for any celebration. Give it a try—you just might find yourself making it again and again!
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Wild Berry Bread Pudding with Orange Sauce Recipe
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This Wild Berry Bread Pudding with Orange Sauce is a comforting dessert blending cubed brioche or challah bread soaked in a rich, cinnamon-infused custard with mixed wild berries. Baked until golden and topped with a tangy, homemade orange sauce, this dish offers a perfect balance of sweet, creamy, and citrus flavors ideal for any occasion.
Ingredients
Bread Pudding
- 6 cups day-old brioche or challah bread, cubed
- 2 cups mixed wild berries (fresh or frozen)
- 4 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- 3/4 cup granulated sugar
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
Orange Sauce
- 1/2 cup freshly squeezed orange juice
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 2 tablespoons unsalted butter
- 1/2 teaspoon orange zest
Instructions
- Prepare and Arrange Bread and Berries: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish. Spread the cubed day-old brioche or challah bread evenly in the dish, then sprinkle the mixed wild berries on top to distribute evenly.
- Make the Custard: In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, granulated sugar, vanilla extract, ground cinnamon, and salt until the mixture is smooth and well combined.
- Combine Custard and Bread: Pour the custard mixture evenly over the bread cubes and berries in the baking dish. Press gently with a spatula to help the bread absorb the custard fully. Allow the mixture to sit for 10–15 minutes to soak well.
- Bake the Bread Pudding: Place the baking dish uncovered in the preheated oven. Bake for 45–50 minutes, or until the top is golden brown and the center is fully set and no longer jiggly.
- Prepare the Orange Sauce: While the bread pudding bakes, combine the freshly squeezed orange juice, granulated sugar, and cornstarch in a small saucepan over medium heat. Whisk continuously until the mixture thickens and begins to bubble.
- Finish the Sauce: Remove the saucepan from heat and stir in the unsalted butter and orange zest until the butter is melted and incorporated into the sauce. Allow the sauce to cool slightly.
- Serve: Once the bread pudding is baked, remove it from the oven and let it cool slightly. Drizzle the warm orange sauce over individual servings before serving.
Notes
- Use any combination of berries such as blueberries, raspberries, blackberries, or strawberries based on availability and preference.
- For a stronger citrus flavor, add some orange zest to the custard mixture prior to baking.
- Leftover bread pudding can be stored in the refrigerator and reheated in the oven or microwave for convenience.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square (approximately 1/8 of the 9×13-inch dish)
- Calories: 380
- Sugar: 27g
- Sodium: 180mg
- Fat: 19g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 135mg
