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!

For a traditional bread pudding, try my French Bread Pudding with Rum Sauce. Recipe