Triple Berry Bread Pudding
Triple berry bread pudding recipe is so good it's mouthwatering. It's so easy to make, the ingredients are eggs, condensed milk, milk, heavy cream, salt and vanilla, Brazilian stale French bread and triple berries. On the top I sprinkled sugar cinnamon to get this golden-brown crust.
Ingredients
- 6 large eggs
- 2 cups heavy cream
- 1 cup milk
- 1 can condensed milk
- 6 cups bread day-old, cut into 1/2-inch cubes
- 2 cups berries Fresh or frozen ( thawed if frozen). Halved the berries.
- 1 tbsp unsalted butter, softened
- 1/4 cup plus 2 tablespoons sugar
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1 tsp vanilla extract
Instructions
- First preheat oven to 350 degrees. Bring a kettle or pot with water to boil and keep it hot. Coat the bottom and sides of a 2- quart oval or rectangular baking dish with softened butter and sprinkle 2 tablespoons of sugar on buttered surfaces; tilt and shake off the excess of sugar. Stir together 1/4 cup of sugar with cinnamon in a small bowl.
- In a large bowl whisk the eggs until thoroughly blended. Gradually pour in the cream, milk, condensed milk, the salt and vanilla. Whisk gently until the custard is smooth. Stir the breads in cubes into the custard, pushing them down so they're all submerged and let the bread for 15 minutes.
- Carefully pour the berries ( Strain the berries if they were frozen), gently folding them into the pudding custard. Then pour into the baking dish and spread evenly with a spatula and set the pan in the oven. Pour the hot water to come halfway up the sides of the baking dish.
- Bake the pudding until the top is golden- brown and crusty, and the custard is set, about 1 hour to 1 hour and 10 minutes. (Do the test of toothpick or a knife inserted into the custard should come out clean).
- Remove the baking dish from the oven, and let the pudding cool in the water bath until you can safely remove it. Serve warm or cold with whipped cream. Enjoy!!!!