Description
A delightful wild berry bread pudding infused with fresh orange zest and juice, baked to golden perfection and served warm with a luscious orange sauce. This comforting dessert combines the richness of custard with the vibrant flavors of mixed berries, making it an ideal treat for any occasion.
Ingredients
Scale
Bread Pudding
- 4 cups stale bread, cubed
- 2 cups mixed berries (blueberries, raspberries, blackberries)
- 2 cups milk
- ½ cup sugar
- 3 eggs
- 1 tsp vanilla extract
- 1 tbsp orange zest
- 1 tbsp orange juice
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and grease a baking dish to prepare for the bread pudding.
- Layer Ingredients: Arrange the cubed stale bread evenly in the greased baking dish, then scatter the mixed berries uniformly over the bread.
- Prepare Custard Mixture: In a mixing bowl, whisk together the milk, sugar, eggs, vanilla extract, orange zest, and orange juice thoroughly until fully combined.
- Soak Bread: Pour the custard mixture evenly over the layered bread and berries, making sure that all bread cubes are soaked with the custard.
- Bake: Place the dish in the preheated oven and bake for 35-40 minutes or until the top turns golden brown and the pudding is set in the center.
- Cool and Serve: Allow the bread pudding to cool slightly before serving. Enjoy warm, optionally topped with whipped cream for extra indulgence.
Notes
- Using stale bread helps absorb the custard better without becoming mushy.
- For a dairy-free version, substitute milk with almond or oat milk.
- Ensure the custard mixture is well whisked for even baking.
- Serve with whipped cream or a scoop of vanilla ice cream for added richness.
- Leftovers can be refrigerated and gently reheated.
