MENU
  • Pinterest
    27
  • Print
    149
  • Save
    218
  • Facebook
    5
  • Email
    11

Berry Brioche Bread Pudding with Vanilla Sauce

  • Prep 15 min
  • Total 1 hr 45 min
  • Servings 8

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. ...MORE+ LESS-

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

Steps

Hide Images
  • 1
    Heat oven to 350°F. Spray 2-quart casserole with cooking spray; coat with turbinado sugar, reserving any excess sugar.
  • 2
    In small bowl, mash together berries and 1 to 2 tablespoons granulated sugar (less if berries are sweet, more if not); set aside.
  • 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.
  • 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.
  • 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.
  • 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.
  • 7
    In 3-quart nonaluminum saucepan, heat 2 cups milk over medium heat, stirring frequently, until milk begins to simmer; remove from heat.
  • 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.

Expert Tips

  • To serve, cut rather than spoon pudding. Pour vanilla sauce over top of individual servings.
  • Garnish with additional fresh berries if desired.
  • Dessert can be made in individual portions. Make as directed except—use 8 to 10 (12-oz) individual baking dishes (ramekins). Divide pudding mixture evenly between ramekins. Place ramekins on cookie sheet before baking.

Nutrition Information

No nutrition information available for this recipe

© 2017 ®/TM General Mills All Rights Reserved

Comment