This dessert is perfect year-round, but it’s especially wonderful during the summer when berries are in peak season.
This bread pudding hits all the right notes. It’s slightly sweet and slightly tart from the bursting berries. And the presentation is gorgeous. Just as the pumpkin bread pudding is wonderful during the fall months, this recipe is fantastic during the warm months. The perfect dessert for an outdoor BBQ!
How To Make Wild Berry Bread Pudding with Orange Sauce
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The Ingredients You Will Need
You have options when it comes to creating this bread pudding. From the type of bread to the fruit, it’s up to you. Here’s what we love to include in our wild berry bread pudding:
For the Bread Pudding
Sliced bread – Country white bread is great, but, we love sourdough bread. But, whatever is your favorite will work. Let it sit out on the counter to dry out a bit, if you have time.
Berries – Go with any, or a combination of any of these berries: Blueberries, blackberries, raspberries, strawberries, cranberries, mulberries, rhubarb. You’ll need about 2 cups in total.
Orange zest – Use a zester to get fresh orange zest. If you don’t have a zester, you can scrape the fruit against the small holes on a box grater.
Butter – Unsalted.
Eggs – Fresh are best.
Milk – Whole milk or 2%.
Sugar – Granulated
Vanilla extract – We love Nielsen-Massey.
For the Orange Sauce
Egg yolks – Fresh are best.
Sugar – Granulated.
Cream – Heavy cream or double cream is recommended. Half and half can be substituted, but the sauce won’t be as luxurious.
Orange peel – Cut into a 1-inch strip.
Orange extract – This can be found in the baking/spice section of most well-stocked supermarkets.
EXPERT TIP: Be sure to let the egg/milk mixture rest in the bread pudding for at least 30 minutes, no longer than 1 hour. This will allow the bread to absorb the liquid.
Tips for Making Perfect Wild Berry Bread Pudding with Orange Sauce
Choose the Right Bread – Use a sturdy bread like sourdough, challah, brioche, or French bread, as they absorb the custard mixture well without becoming too soggy. Stale bread works best because it holds its shape and texture during baking.
Layer the Berries – Gently fold in fresh or frozen wild berries, such as blueberries, raspberries, or blackberries, into the bread mixture. For a burst of flavor, reserve some berries to sprinkle on top before baking, allowing them to caramelize slightly and create a beautiful presentation.
Let Rest Before Slicing – You’ll need the bread pudding to rest for at least 30 minutes before slicing into it. This will help the bread and cream to “set” and will make it easier to slice and will hold its shape when cutting into it.
Serve Warm – The bread pudding is best served warm. Prepare the orange sauce just before serving so it is fresh and pours perfectly. The bread pudding is best served within hours a few hours of it being baked.
EXPERT TIP: Be sure to keep the orange sauce over medium-low heat. If the heat is too high, it will scramble the eggs. If you do get a little scrambling, that’s okay. Stir consistently, and then strain the sauce. It will still be delicious.
How To Serve
As mentioned, this bread pudding is best served within a few hours of baking.
The entire dish can be assembled (without pouring the egg/milk mixture) up to 12 hours in advance.
Be sure to let the dish rest for 30 minutes to 1 hour before slicing. A nice cup of coffee is a delicious beverage to enjoy with the dessert. Dunk a forkful of the bread pudding into your coffee for even more flavor.
The presentation is so beautiful, that you can place the dish on the counter or a hot pad on the table and let guests serve themselves. Place the orange sauce in a pourable vessel to have nearby.
Other Fruit-Forward Recipes to Try
Fruit is wonderful to serve and elevates dishes, especially when you going with fresh fruit. Here is a collection of some of our favorites that we are certain you and your guests will love, too!
- Fruit Tart
- Wild Berry Parfait with Mascarpone
- Best-Ever Fruit Salad
- Strawberry Pretzel Salad
- Peach Crisp
- Classic Key Lime Pie
- Blueberry Pop Tarts
- Homemade Strawberry Ice Cream
These are all amazing, without a doubt. But, in the meantime, isn’t this dessert calling your name?
Bread pudding is a wonderful combination of sweet and tart.
The texture is melt-in-your-mouth delicious.
And the homemade orange sauce brings it all together.
This dessert is beautiful to serve, and always gets rave reviews from guests!
Ready to make the best wild berry dessert in town? Go for it!
And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag @HowToFeedaLoon!
Wild Berry Bread Pudding with Orange Sauce
Equipment
- 10x10" dish or 9x13"
Ingredients
- 1 tbsp butter softened, for greasing the dish
- 20 oz sliced bread usually 1 loaf, crusts removed and cubed
- 2 cups fresh berries blueberries, raspberries, blackberries
- Zest 1 orange about 1 tbsp
- 6 large eggs
- 4 cups whole milk
- 1 cup sugar plus 2 tbsp for topping
- 1 tsp vanilla extract
- ½ cup unsalted butter 1 stick, melted
For the Orange Sauce
- 3 large egg yolks
- ¼ cup sugar
- 1 cup heavy cream
- 1 orange peel strip about 1 inch
- ½ tsp orange extract
Instructions
- In a greased 10x10" or 9x13" baking dish, place half of the bread cubes and then half of the berries. Sprinkle the orange zest over the top. Add the remaining bread cubes and then berries.1 tbsp butter, 20 oz sliced bread, 2 cups fresh berries, Zest 1 orange
- In a large bowl, or measuring cup, mix the eggs, 1 cup sugar, and vanilla until blended. Pour over the bread mixture. Let stand for 30 to 60 minutes.6 large eggs, 4 cups whole milk, 1 cup sugar, 1 tsp vanilla extract
- Preheat oven to 350°F.
- Pour the melted butter over the top of the dish and then sprinkle 2 tbsp of sugar all over the top.½ cup unsalted butter
- Bake, uncovered, for 1 hour, rotating after about 30 minutes. Remove from oven and let rest for at least 30 minutes. Slice and serve with warm orange sauce.
Make the Orange Sauce
- In a medium-sized saucepan, whisk the egg yolks and sugar together. Stir in the cream and orange peel.3 large egg yolks, ¼ cup sugar, 1 cup heavy cream, 1 orange peel strip, ½ tsp orange extract
- Turn heat to medium-low and cook, stirring constantly, until the mixture is just thick enough to coat the back of a spoon, about 10 minutes. Do not let come to a boil. Transfer to a vessel and drizzle over sliced bread pudding.
