Very Berry Bread Pudding
Author: 
Serves: 8-12
 
A red, white, and blue breakfast treat; rich custardy, bread-pudding topped with dark cherries and fresh blue berries. Perfect for a family breakfast or a holiday event.
Ingredients
  • 7 cups of cubed Challah (or french bread), cut into 1-inch cubes
  • 4 cups Whole Milk
  • 1 cup Heavy Whipping Cream
  • 1 cup Sugar
  • 2 teaspoons Pure Vanilla Extract
  • 4 large Eggs
  • 4 large Yolks
  • Pinch of Salt
  • 1.5 cups Frozen Dark Cherries
  • 1 cup Fresh Blueberries
Instructions
  1. Preheat your oven to 350 degrees.
  2. In a cookie sheet, spread the bread cubes and then place the pan in the oven, toasting the bread cubes until they are golden brown (roughly 7-10 minutes).
  3. Remove the pan from the oven but do not turn off the heat.
  4. Prepare a 3-quart or 9x13 casserole pan with nonstick spray or butter. Pour the bread cubes into the pan, evenly spreading them.
  5. Next, in a large, heavy-bottom saucepan, mix the milk, cream and sugar over medium heat. Bring it to a low simmer and stir to dissolve the sugar.
  6. Once the sugar is completely dissolved, stir in the vanilla and remove the pan from heat and set aside.
  7. In a medium to large bowl, whisk the eggs, yolks and salt together. VERY slowly, pour a half cup of the hot milk/cream into the eggs, whisking continuously.
  8. While whisking the milk mixture, pour the tempered eggs into the saucepan and whisk to fully incorporate.
  9. Pour the custard evenly into the casserole dish, covering the bread cubes. Let it all stand at room temperature for 5-7 minutes before using a spoon to push all the bread into the custard.
  10. Next, sprinkle the frozen cherries and the fresh blueberries on top.
  11. Put the casserole dish in large roasting pan. Place both pans in the oven (center rack), and then pour HOT water into the roasting pan to create a water bath. MAke sure the water comes about halfway up the sides of the baking dish.
  12. Close the oven door and let the bread pudding back about 40-45 minutes, or until the pudding just appears set in the center when the casserole dish is gently iggled.
  13. VERY CAREFULLY, remove the roasting pan from the oven and then remove the casserole dish from the roasting pan.
  14. This bread pudding can be served at any temperature and, if desired, topped with cream.
Notes
*adapted from Wolfgang Puck's "White Chocolate Berry Bread Pudding", page 103 of the Macy's Culinary Council Thanksgiving & Holiday Cookbook.
Recipe by Following In My Shoes at https://followinginmyshoes.com/my-recipes/very-berry-bread-pudding/