Monday, May 19, 2014

Summer Berry Bread Pudding

I am so sorry for the late post! I am moving away from Providence to Atlanta this weekend, and I have been attempting to prepare by spending time with friends, packing, and of course getting ready for graduation on Saturday! But first, I have to get through finals...

I recently made some delicious bread pudding with summer berries! It's a great, simple treat for summer, and quick and easy to make! I used Portuguese sweet buns from a local bakery. Croissants would also work well with this recipe.

Summer Berry Bread Pudding (Makes 1 9x13" pan)
Portuguese Sweet Buns (enough to overfill a 9x13" pan)
1 cup Milk
1 cup Heavy Cream
1/2 tsp Ground Cinnamon
1/4 tsp Ground Ginger
1/2 tsp Dried Orange Peel
1/2 tsp Dried Lemon Peel
9 Eggs
1 tsp Vanilla Extract
1/2 cup Sugar
1/4 cup Brown Sugar
Berries (Strawberries, Blueberries, Raspberries, Blackberries)

1. Preheat oven to 350 degrees F.
2. Slice the bread into large cubes.
3. In a pot, heat milk, cream, ginger, cinnamon, lemon peel, and orange peel to a boil.
4. In the meantime, whisk eggs, vanilla, and sugar together in a large bowl.
5. Once the milk comes to a boil, remove from heat and gently pour into the bowl with the eggs, whisking the eggs the entire time.
6. Once incorporated, add the bread into the bowl and move the bread around to soak in the mixture.
7. Put the bread into the casserole dish after it has soaked slightly. As you do this, place sliced berries throughout.
8. Pour any remaining batter over the bread, and place into the oven. You do not want berries to exposed at the top because they may burn.
9. Bake for about 30 minutes, until the bread pudding is set.
10. Remove from oven and serve warm.

I like to serve this bread pudding with a scoop of delicious ice cream :) The ice cream will melt slightly, creating a cream that soaks into the bread pudding. It's a refreshing, comforting summer dessert!

Stay tuned for my goodbye Providence post on Sunday! I will do my best to be on time!

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