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
Scale
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 9x13-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
