If you’re on the hunt for a truly crowd-pleasing dessert that celebrates the best flavors of the season, look no further than Wild Berry Bread Pudding with Orange Sauce. This recipe weaves together rich, custardy bread, a vibrant medley of berries, and a luscious, zesty orange sauce that takes everything to the next level. Whether you serve it warm from the oven or slightly cooled, every bite is bursting with color, brightness, and heartwarming nostalgia. If you love easy baked treats that make your kitchen smell incredible and your guests come back for seconds, Wild Berry Bread Pudding with Orange Sauce is about to become your new go-to dessert.
Ingredients You’ll Need
The beauty of this dish lies in just a handful of everyday ingredients and a few special touches. Each one brings its own magic: soft bread soaks up custard, berries burst with juicy sweetness, and orange zest and sauce add that wow factor. Here’s what goes into this unforgettable Wild Berry Bread Pudding with Orange Sauce.
- Day-old brioche or French bread: This is your pudding’s backbone; day-old cubes soak up the custard like sponges while keeping their shape beautifully.
- Mixed fresh or frozen berries: Strawberries, blueberries, raspberries, and blackberries add juiciness and vivid color; use your favorites or a combination for a true flavor explosion.
- Large eggs: Eggs provide the structure, creating a rich custard that binds all the goodness together.
- Whole milk: Adds luscious creaminess without making the dessert too heavy.
- Heavy cream: For that unbeatable decadent texture — the pudding turns out silky and smooth every time.
- Granulated sugar: Sweetens the custard and the orange sauce, but doesn’t overpower the berries’ natural tang.
- Vanilla extract: A splash rounds out the flavors and deepens the comfort factor.
- Ground cinnamon: Just enough to add a whisper of warmth and spice in every bite.
- Orange zest: Infuses both the pudding and sauce with a citrusy sparkle that wakes up the whole dish.
- Unsalted butter: Melted butter goes over the top, ensuring a golden crust and rich finish.
- Orange juice (for sauce): Fresh squeezed is best; it brings zing and brightness to every spoonful.
- Cornstarch (for sauce): Helps thicken the orange sauce, making it silky and spoonable.
- More unsalted butter (for sauce): Adds gloss and richness to the final drizzle.
- More orange zest and vanilla (for sauce): Just a hint in the sauce wakes up the flavor and brings the whole dessert together.
How to Make Wild Berry Bread Pudding with Orange Sauce
Step 1: Prep Your Baking Dish and Bread
Start by preheating your oven to 350°F (175°C), then generously butter a 9×13-inch baking dish. This keeps things from sticking and gives you the best golden edges. Cut your day-old brioche or French bread into chunky 1-inch cubes, and scatter them evenly into the dish. This slightly stale bread is key for soaking up all that luscious custard later on.
Step 2: Add the Berries
Evenly sprinkle the mixed berries over the bread cubes. If you’re using frozen berries, there’s no need to thaw them first – they’ll release their juices naturally as the pudding bakes, leaving little pockets of tangy sweetness throughout Wild Berry Bread Pudding with Orange Sauce. Fresh berries bring extra brightness, but both work beautifully.
Step 3: Make the Custard
In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, granulated sugar, vanilla extract, ground cinnamon, and orange zest until it all looks creamy and smooth. Pour this rich custard mixture evenly over the bread and berries. Don’t be shy about gently pressing the bread cubes down so every piece soaks up the liquid – that’s the secret to a perfectly moist pudding!
Step 4: Rest, Butter, and Bake
Drizzle the melted butter over the top of the pudding for a truly golden, delicious finish. Cover the dish with foil and let it sit on the counter for ten minutes, giving the bread time to fully absorb all the custard. Bake covered for 30 minutes, then uncover and continue baking for another 25 to 30 minutes, or until the pudding is puffed, set in the center, and beautifully golden brown.
Step 5: Whip Up the Orange Sauce
While the bread pudding is baking, prepare your irresistible orange sauce. Combine the fresh orange juice and sugar in a small saucepan over medium heat. Once it’s nice and warm, stir in the cornstarch slurry and cook for a minute or two until the sauce thickens. Take it off the heat, and finish by adding butter, orange zest, and vanilla extract. The result should be shiny, fragrant, and just sweet enough — the ideal companion for Wild Berry Bread Pudding with Orange Sauce.
Step 6: Serve and Swoon
Once the pudding is out of the oven, let it cool slightly. Scoop generous servings onto plates and drizzle with the warm orange sauce. The combination of warm, custardy bread, juicy berries, and tangy citrus will have everyone at the table asking for seconds!
How to Serve Wild Berry Bread Pudding with Orange Sauce
Garnishes
No wild berry bread pudding with orange sauce is complete without a few finishing touches. Try a dollop of lightly whipped cream, a scoop of vanilla bean ice cream, or a handful of extra fresh berries. A little extra orange zest grated on top adds a burst of color and fragrance that’s truly irresistible.
Side Dishes
Although this dessert is a showstopper on its own, it pairs beautifully with a cup of good coffee or hot tea, especially after a special family meal. For brunch, balance the sweetness with fresh fruit salad or a citrusy green salad to lighten things up. Wild Berry Bread Pudding with Orange Sauce is just as welcome at a festive dinner as it is at a laid-back weekend brunch.
Creative Ways to Present
If you want to impress, try serving Wild Berry Bread Pudding with Orange Sauce in individual ramekins or mason jars for a fun personal twist—or cut it into neat squares and stack with berries and whipped cream for a playful, layered look. For potlucks or parties, bake it in muffin tins for crowd-friendly, portable portions!
Make Ahead and Storage
Storing Leftovers
Got leftovers? Lucky you! Let the pudding cool completely, then cover the baking dish (or transfer slices to an airtight container) and refrigerate for up to 3 days. The flavors continue to blend, making each slice even more delicious the next day.
Freezing
Wild Berry Bread Pudding with Orange Sauce freezes surprisingly well. Wrap individual pieces tightly in plastic wrap, then foil, and freeze for up to one month. To freeze the sauce, use an airtight container and thaw both overnight in the fridge when ready to serve again.
Reheating
To reheat, simply warm the pudding (and sauce) gently in the microwave or covered in the oven at 300°F until heated through. Add a splash of extra milk or cream before reheating to keep things moist, and don’t forget to drizzle with plenty of orange sauce when serving!
FAQs
Can I use other breads besides brioche or French bread?
Absolutely! While brioche and French bread make for an especially rich and fluffy pudding, challah or even plain white bread works in a pinch. Avoid breads with hard crusts or dense textures for the best custardy result.
Do I need to thaw frozen berries before using them?
Not at all. Add the frozen berries straight from the freezer, and they’ll release their juices while baking, keeping the pudding moist and full of flavor. In fact, this trick makes Wild Berry Bread Pudding with Orange Sauce possible year-round!
Can I prepare the pudding in advance?
Yes! You can assemble the bread, berries, and custard up to a day ahead. Cover the dish tightly and refrigerate overnight. When you’re ready to bake, let it sit at room temperature for about 20 minutes, then continue with the recipe as written.
How do I keep the bread pudding from getting soggy?
The key is using day-old (slightly dry) bread and letting it soak in the custard for just 10 to 15 minutes before baking. Baking uncovered for the last half of the cook time ensures a golden, slightly crisp top and creamy interior.
What if I want a lower-sugar or dairy-free version?
You can reduce the sugar slightly if you prefer. For a dairy-free pudding, substitute your favorite plant-based milk and cream (like almond or coconut) and use a dairy-free butter alternative. The result is still a dreamy Wild Berry Bread Pudding with Orange Sauce everyone can enjoy.
Final Thoughts
Making Wild Berry Bread Pudding with Orange Sauce isn’t just creating dessert—it’s sharing a little bit of joy and comfort with everyone who gets a slice. I can’t wait for you to taste just how bright, creamy, and downright delicious this recipe is. Don’t be surprised if it becomes your new favorite too!
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Wild Berry Bread Pudding with Orange Sauce Recipe
- Total Time: 1 hour 10 minutes
- Yield: 10 servings 1x
- Diet: Vegetarian
Description
Indulge in the delightful flavors of summer with this Wild Berry Bread Pudding topped with a luscious Orange Sauce. This decadent dessert combines the richness of brioche or French bread with a medley of fresh or frozen berries, all soaked in a creamy custard and baked to golden perfection.
Ingredients
Bread Pudding:
- 8 cups day-old brioche or French bread, cut into 1-inch cubes
- 3 cups mixed fresh or frozen berries (blueberries, raspberries, blackberries, strawberries)
- 4 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- Zest of 1 orange
- 2 tablespoons unsalted butter, melted
Orange Sauce:
- 1/2 cup fresh squeezed orange juice
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- 1 tablespoon unsalted butter
- 1 teaspoon orange zest
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish with butter.
- Prepare the Bread Pudding: Place the bread cubes in the baking dish, add the berries on top. In a bowl, whisk together eggs, milk, cream, sugar, vanilla, cinnamon, and orange zest. Pour this custard over the bread and berries. Drizzle with melted butter. Cover with foil and let sit for 10 minutes.
- Bake the Pudding: Bake covered for 30 minutes, then uncover and bake for an additional 25-30 minutes until golden brown and set.
- Make the Orange Sauce: In a saucepan, combine orange juice and sugar. Add the cornstarch slurry and cook until thickened. Remove from heat and stir in butter, orange zest, and vanilla.
- Serve: Drizzle the warm bread pudding with the orange sauce before serving.
Notes
- This recipe works well with both fresh and frozen berries.
- For a richer pudding, use half-and-half instead of milk.
- Pair with whipped cream or vanilla ice cream for an extra special treat.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 370
- Sugar: 32 g
- Sodium: 180 mg
- Fat: 17 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 49 g
- Fiber: 4 g
- Protein: 8 g
- Cholesterol: 110 mg
