Berry Brioche Bread Pudding with Vanilla Sauce

 

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

2

cups whole milk

5

egg yolks

1/2

cup granulated sugar

1

teaspoon vanilla extract

• 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.