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Berry Brioche Bread Pudding with Vanilla Sauce

Blogger Paula Jones from Bell'alimento combines berries and a holiday favorite for a treat that you can enjoy all year round. An elegant summer dessert made with fresh berries and buttery brioche bread.

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

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

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 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

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.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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