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Berry Brioche Bread Pudding with Vanilla Sauce

Paula Jones
Updated Jul 22, 2011
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Bread pudding gets a Continental spin in this elegant recipe. Buttery brioche bread pairs with fresh berries and vanilla sauce for a true taste of summertime's bounty.

Berry Brioche Bread Pudding with Vanilla Sauce

  • Prep Time 15 min
  • Total 1 hr 45 min
  • Servings 8
  • Ingredients 16
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Ingredients

Pudding

  • 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

Vanilla Sauce, if desired

  • 2 cups whole milk
  • 5 egg yolks
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract

Instructions

  • Step 
    1
    Heat oven to 350°F. Spray 2-quart casserole with cooking spray; coat with turbinado sugar, reserving any excess sugar.
  • Step 
    2
    In small bowl, mash together berries and 1 to 2 tablespoons granulated sugar (less if berries are sweet, more if not); set aside.
  • Step 
    3
    In 3-quart saucepan, heat 2 cups milk, the whipping cream, 2/3 cup granulated sugar and the salt over medium heat, stirring frequently, until mixture begins to simmer; remove from heat.
  • Step 
    4
    In medium bowl, beat together 4 eggs, 4 egg yolks and 1 teaspoon vanilla, using a whisk, until light and creamy. To prevent curdling, gradually beat in milk mixture until blended.
  • Step 
    5
    In large bowl, add bread cubes and egg mixture; carefully toss to coat. Add berry mixture; carefully toss until combined. Pour into casserole. Sprinkle with remaining turbinado sugar. Cover casserole with foil.
  • Step 
    6
    Bake 30 minutes. Remove foil; bake 15 minutes longer or until golden brown. Let stand at least 30 minutes or until pudding sets. Serve warm or at room temperature; cover and refrigerate any remaining pudding.
  • Step 
    7
    In 3-quart nonaluminum saucepan, heat 2 cups milk over medium heat, stirring frequently, until milk begins to simmer; remove from heat.
  • Step 
    8
    In medium bowl, beat together remaining vanilla sauce ingredients, using whisk, until light and creamy. To prevent curdling, gradually beat in milk until blended; return mixture to saucepan. Heat over low heat, stirring frequently, until mixture thickens; remove from heat. Serve warm or at room temperature; cover and refrigerate any remaining sauce.

Nutrition

Nutrition Facts are not available for this recipe

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