Berry Bread Pudding

Berry Bread Pudding
Ingredients :
Butter, room temperature
4 eggs
3/4 cup whole milk
3/4 cup heavy cream
1 tbsp. vanilla extract
1 tsp lemon zest
1/2 cup sugar, plus more for dusting and topping
10-15 slices sourdough bread
2 cups mixed berries (blueberries, strawberries, raspberries, blackberries)

Blood Orange Glaze:
2 cups powdered sugar
1/2 cup First Taste Fused Blood Orange Olive Oil
Directions:
Butter and sugar 6 (6 oz) ramekins
In a medium bowl, whisk together the eggs, milk, cream, vanilla extract, lemon zest, and sugar. Combine well with a whisk.

Preheat the oven to 350°F.

Slice the sourdough bread into cubes and add to the custard mixture and toss to combine. Equally divide the berries among the ramekins and top with the bread mixture. Gently press down so they are packed evenly. Sprinkle with more sugar, then refrigerate for 10-15 minutes to let soak.

Bake for 25 minutes in the center of the oven. The pudding is ready when it has puffed up and the custard is set. The top should be a nice golden color. Remove and allow to cool slightly.

Make the Blood Orange glaze by whisking together the powdered sugar and oil.

Once the pudding has cooled slightly, invert onto an individual serving plate. Drizzle the glaze over warm bread pudding and serve immediately!

Recipe compliments of Chef Tanya Schaeffer
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