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Berry Brioche Bread Pudding with Vanilla Sauce
Berry Brioche Bread Pudding with Vanilla Sauce
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Prep Time:
15 minutes
Total Time:
1 hour 45 minutes
Elevate classic bread pudding with rich brioche, fresh berries, and vanilla sauce for a taste of summer's best.
Ingredients:
  • 1/4 cup turbinado sugar (raw sugar)
  • 1 cup fresh blueberries
  • 1 cup fresh raspberries
  • 1 to 2 tablespoons granulated sugar, if desired
  • 4 eggs
  • 4 egg yolks
  • 1 teaspoon vanilla extract
  • 2 cups whole milk
  • 1 cup heavy whipping cream
  • 2/3 cup granulated sugar
  • 1 teaspoon salt
  • 1 loaf (1 lb) brioche or challah bread, cut into1/2-inch cubes
  • 5 egg yolks
  • 1/2 cup granulated sugar
Instructions:
  • Preheat the oven to 350°F. Grease a 2-quart casserole dish with cooking spray and coat it with turbinado sugar, saving any extra sugar for later.
  • Mash together berries and 1 to 2 tablespoons of sugar in a small bowl; let it sit for a bit.
  • In a 3-quart saucepan, gently warm 2 cups of milk, whipping cream, 2/3 cup granulated sugar, and salt over medium heat, stirring often until it starts to simmer; then take it off the heat.
  • In a medium bowl, whisk 4 whole eggs, 4 egg yolks, and 1 teaspoon of vanilla until pale and creamy. Slowly whisk in the milk mixture to avoid curdling.
  • Take a large bowl and combine the bread cubes with the egg mixture, gently tossing to coat. Then add the berry mixture and toss carefully until well mixed. Transfer the mixture into a casserole dish, sprinkle with the remaining turbinado sugar, and cover the casserole with foil before baking.
  • Bake uncovered for an additional 15 minutes or until golden brown. Allow the pudding to rest for at least 30 minutes until set. Serve warm or at room temperature, covering and refrigerating any leftovers.
  • In a 3-quart non-aluminum saucepan, gently heat 2 cups of milk over medium heat, stirring often, until it almost simmers; then remove from heat.
  • In a medium bowl, whisk together the remaining vanilla sauce ingredients until light and creamy. Gradually mix in the milk to prevent curdling, then transfer the mixture back to the saucepan. Heat on low, stirring often, until the sauce thickens. Remove from heat and serve warm or at room temperature. Refrigerate any leftover sauce.

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