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Very Berry Bread Pudding with Orange Sauce

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!

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Very Berry Bread Pudding with Orange Sauce

Inspired by Southern Living
Course Dessert
Cuisine American
Keyword french bread, mixed berries, orange sauce
Servings 8
Author Sarah Stevens

Equipment

  • 9×13 inch baking dish

Ingredients

  • 1/2 cup butter softened
  • 1 cup sugar
  • 1 3/4 cups milk
  • 1 1/2 teaspoons vanilla extract
  • 5 cups French bread cubes 1 inch
  • 1 pkg mixed frozen berries chopped and toasted

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

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