Bread pudding has always been so heavy, so I never cared for it. I was eating at a local tea room and was encouraged to order the Very Berry Bread Pudding. It was a delight– light, filled with berries and topped with a wonderful sauce. I had to have the recipe but it was not available. So that was my challenge to develop a recipe myself.
I started with a French bread pudding and left the spices and raisins out. I then added frozen mixed berries and took a Rum Sauce recipe to make an orange sauce. I left out the Rum and spices and added orange liquor and orange juice concentrate for flavoring. Orange juice could be used but I wanted the intense orange flavor, so I went with the orange juice concentrate. The recipe became a favorite at Stevens Catering events. I hope you enjoy the recipe!
Very Berry Bread Pudding with Orange Sauce
Equipment
- 9×13 inch baking dish
Ingredients
- 1/2 cup butter softened
- 1 cup sugar
- 4 eggs
- 1 3/4 cups milk
- 1 1/2 teaspoons vanilla extract
- 5 cups French bread cubes 1 inch
- 1 pkg mixed frozen berries
Orange Sauce
- 3 tablespoons butter
- 1 tablespoon all purpose flour
- 1/2 cup sugar
- 1 cup whipping cream
- 2 tablespoons orange liquor
- 1 tablespoon vanilla extract
- 1 tablespoon orange juice consentrate
Instructions
- Cream butter; gradually add sugar, beating well. Add eggs and beat well. Stir in milk, and vanilla; mix well. Add bread cubes and stir until just moist. Spoon into a greased baking dish. Sprinkle frozen berries over mixture. Cover and bake at 350 degrees F for 45 minutes.Uncover and bake for 10 minutes. Serve warm with Orange Sauce.
- Orange Sauce: Melt butter in a small saucepan; whisk in flour and cook 5 minutes. Stir in sugar and whipping cream; cook 3 minutes. Stir in orange liquor, orange juice consentrate and vanilla. Simmer 5 minutes. Yield: 1 1/2 cups.
For a traditional bread pudding, try my French Bread Pudding with Rum Sauce. Recipe
