Berry Bread Pudding
This recipe is from Food and Wine magazine. A delightful dessert for summer.
- Unsalted butter for greasing dish
- 1/4 c turbinado sugar
- 2 c heavy cream
- 2 c whole milk
- 2/3 c plus 1/4 sugar
- 1 tsp salt
- 4 large eggs
- 4 large egg yolks
- 1 1/2 tsp vanilla extract
- 2 c blueberries and raspberries, plus more for garnish
- 1 1lb loaf brioche, diced
- whipped cream, for garnish
Preparation time 20mins
Cooking time 100mins
Preheat oven to 350 degrees. Butter an 8x11 baking dish and coat the dish with turbinado sugar.
In a large saucepan, bring the cream, milk, 2/3 c of sugar and the salt to a simmer over moderately high heat, then remove from heat.
In a bowl, whisk the eggs, egg yolks and vanilla. Gradually whisk in the hot cream until blended. Strain the custard through a fine strainer into a large bowl. In a small bowl, toss the blueberries and raspberries with 2 tbs of sugar. Using a fork, coarsely mash the berries. Let stand until juicy, about 5 mins.
Mix the brioche into the custard. Fold in the mashed berries. Transfer the pudding to the prepared baking dish and sprinkle the top with the remaining 2 tbs sugar. Cover with foil and bake for 45 mins, until set in the center. Remove the foil and bake in the top third of the oven for 20 mins longer, until lightly golden.
Preheat broiler. Broil the pudding for 1 min, until golden brown. Transfer to a rack and let stand for 30 mins, until cooled slightly. Cut bread pudding into squares and serve with blueberries, raspberries and whipped cream.