Bread pudding with berry sauce

Votes: 1

Time: 3 hours 15 minutes
Complexity: easily
Servings: 10

Nutritional value per serving:

Calories 398, total fat 22 G., saturated fats 13 G., proteins 9 G., carbohydrates 43 G., fiber 3 G., cholesterol 134 mg, sodium 272 mg, sugar 29 G.

If you find yourself with stale bread, don't rush to throw it away. You can use it to make a sweet bread pudding with a creamy cinnamon sauce—perfect for a Sunday brunch or dessert! Blend a quick sauce with fresh berries and drizzle it over the bread pudding before serving. Top with a scoop of ice cream or whipped cream, if desired.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Bread pudding

4 tbsp unsalted butter, softened
6 cups 2.5cm cubes of Italian bread
5 tbsp. cream 10%
3/4 cup + 2 tablespoons sugar
2 tsp vanilla extract
1.5 tsp ground cinnamon
1/4 teaspoon fine salt
4 large eggs, lightly beaten

Sauce

2 cups raspberries (set aside a few berries for serving)
2 cups chopped strawberries
1 tbsp. honey + more to taste
2 tsp freshly squeezed lime juice
Vanilla ice cream or whipped cream, for serving

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: white bread, cream, eggs, raspberry, strawberry, honey, lime juice, cinnamon

Cooking the dish according to the recipe:

Grease a 22x32 cm baking pan with 1 tbsp butter. Place the bread cubes in the pan.
Bread pudding:

In a large bowl, combine the cream, 3/4 cup sugar, vanilla extract, 1 teaspoon cinnamon, salt, and eggs. Pour the mixture over the bread. Cover and refrigerate for 1 hour.

Preheat oven to 160°C. Melt the remaining 3 tablespoons of butter in the microwave or on the stovetop and drizzle it over the bread pudding. Mix the remaining 2 tablespoons of sugar with 0.5 teaspoon of cinnamon and sprinkle on top.
Position a rack on the middle shelf of the oven. Bake the bread pudding until the edges are puffed, a knife inserted into the center comes out mostly clean, and the pudding no longer jiggles when shaken, 45-50 minutes. Let cool on the rack for 35-40 minutes before serving.
Sauce:

Puree the berries in a food processor until smooth. Strain through a fine-mesh sieve. Add honey and lime juice. Taste and add more honey if needed.
Serve the bread pudding drizzled with the sauce. Garnish with fresh berries and a scoop of vanilla ice cream or whipped cream.