BERRY BRIOCHE BREAD PUDDING WITH VANILLA SAUCE

Berry Brioche Bread Pudding with Vanilla Sauce image

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.

Provided by Paula Jones

Categories Dessert

Time 1h45m

Yield 8

Number Of Ingredients 16

Ingredients

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

Steps:

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