Mixed Berry Bread Pudding

Mixed Berry Bread Pudding Recipe from France and Italy

Region / culture: France, Italy | Preparation time: 20 minutes | Cooking time: 15 minutes | Servings: 8

Introduction

Mixed Berry Bread Pudding is a delicious and comforting dessert that is perfect for any occasion. This recipe combines the sweetness of mixed berries with the rich and creamy texture of bread pudding, creating a dessert that is sure to please any crowd.

History

Bread pudding has been a popular dessert for centuries, with variations of the dish appearing in different cultures around the world. The addition of mixed berries to the traditional bread pudding recipe adds a burst of fruity flavor and a pop of color to the dish.

Ingredients

0.5 cup melted butter
1 cup half and half or milk
1.5 cup sugar
2 large eggs, lightly beaten
1 tsp vanilla extract
0.5 tsp ground nutmeg
2 packages frozen mixed berries
8 cups (2-inch cubes) Italian or french bread
1.5 cups water for cooking

How to prepare

Butter an 8-inch round baking pan.
Combine butter, half and half, sugar, eggs, vanilla, and nutmeg in a bowl.
Beat until smooth.
Stir in frozen mixed berries.
Place bread cubes in a large bowl.
Pour fruit mixture over bread cubes.
Toss until bread is well moistened.
Spoon into prepared pan.
Cover the pan securely with foil.
Cut a piece of foil measuring 2 feet by 1 foot and double it, then tie it lengthwise to create a strip for moving the pan into and out of the pressure cooker.
In a pressure cooker that is 5 qt (4.73 liters) or larger, add 1.5 cups of water and insert the trivet.
Lower the pan onto the trivet using the prepared foil harness.
Close the lid and bring the pressure to the second red ring over high heat.
Adjust the heat to stabilize at the second red ring.
Cook for 15 minutes.
Remove from heat and allow the pressure to release naturally (natural release method).
Remove the lid and lift the pan from the cooker.
Place it on a wire rack to cool before serving, or serve warm if preferred.

Variations

You can customize this recipe by adding nuts, chocolate chips, or a drizzle of caramel sauce for extra flavor.

Cooking Tips & Tricks

Be sure to use stale bread for this recipe, as it will absorb the custard mixture better and result in a more flavorful bread pudding.

- You can use any combination of mixed berries for this recipe, such as strawberries, blueberries, raspberries, and blackberries.

- For a richer flavor, you can substitute half and half for the milk in this recipe.

- To prevent the bread pudding from becoming too soggy, be sure to cover the pan securely with foil before cooking.

Serving Suggestions

Serve the Mixed Berry Bread Pudding warm with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent treat.

Cooking Techniques

This recipe uses a pressure cooker to cook the bread pudding quickly and evenly, resulting in a perfectly moist and fluffy dessert.

Ingredient Substitutions

You can use fresh berries instead of frozen berries in this recipe, but be sure to adjust the cooking time accordingly.

Make Ahead Tips

You can prepare the bread pudding mixture ahead of time and refrigerate it overnight before cooking for a quick and easy dessert.

Presentation Ideas

Garnish the Mixed Berry Bread Pudding with fresh mint leaves or a sprinkle of powdered sugar for a beautiful presentation.

Pairing Recommendations

This dessert pairs well with a cup of hot tea or coffee for a cozy and satisfying treat.

Storage and Reheating Instructions

Store any leftovers of the Mixed Berry Bread Pudding in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven before serving.

Nutrition Information

Calories per serving

320 per serving

Carbohydrates

45g per serving

Fats

12g per serving

Proteins

6g per serving

Vitamins and minerals

This recipe is a good source of vitamin C and fiber from the mixed berries.

Alergens

This recipe contains dairy (milk, butter, eggs) and gluten (bread), so it may not be suitable for those with dairy or gluten allergies.

Summary

This Mixed Berry Bread Pudding is a delicious dessert that is relatively high in carbohydrates and fats, but also provides a good amount of protein and essential vitamins and minerals.

Summary

Mixed Berry Bread Pudding is a delightful dessert that combines the sweetness of mixed berries with the rich and creamy texture of bread pudding. This recipe is easy to make and perfect for any occasion, from a casual family dinner to a special holiday celebration. Enjoy a slice of this delicious bread pudding warm with a scoop of ice cream for a truly indulgent treat.

How did I get this recipe?

I can't forget the moment I stumbled upon this recipe for Mixed Berry Bread Pudding. It was a warm summer day, and I was visiting my dear friend Martha in her cozy little cottage by the lake. Martha was known for her delicious home-cooked meals, and I always looked forward to trying out her new recipes.

On this particular day, Martha invited me to join her in the kitchen as she prepared a special dessert. As I watched her expertly mix and measure the ingredients, I couldn't help but marvel at her culinary skills. She moved with such grace and confidence, as if she had been cooking for a lifetime.

As Martha worked, she shared the story behind the recipe for Mixed Berry Bread Pudding. She explained that it was a family recipe that had been passed down from generation to generation. Each member of her family had put their own unique spin on it, adding their favorite berries or spices to make it their own.

I listened intently as Martha described the process of making the bread pudding. She started by tearing up slices of day-old bread and soaking them in a mixture of milk, eggs, sugar, and vanilla. Then, she folded in a generous amount of mixed berries – strawberries, blueberries, raspberries, and blackberries – adding a burst of color and flavor to the dish.

As Martha popped the bread pudding into the oven, the sweet scent of cinnamon and berries filled the air. I couldn't wait to taste the finished product. When she finally pulled it out of the oven, the bread pudding was golden brown and bubbling with juicy berries. Martha served it warm, topped with a dollop of whipped cream and a sprinkle of powdered sugar.

With my first bite, I was transported to a world of sweet and tangy flavors. The bread pudding was perfectly moist and tender, with bursts of juicy berries in every bite. I couldn't believe how something so simple could taste so divine.

After that day, I knew I had to learn how to make Martha's Mixed Berry Bread Pudding for myself. I asked her for the recipe, and she gladly shared it with me. Armed with my newfound knowledge, I set out to recreate the dish in my own kitchen.

I gathered all the ingredients – bread, milk, eggs, sugar, vanilla, and an assortment of fresh berries – and got to work. As I soaked the bread in the milk mixture and folded in the berries, I felt Martha's presence beside me, guiding me through each step.

When the bread pudding emerged from the oven, golden and fragrant, I knew I had succeeded. I served it to my family with pride, watching as their faces lit up with delight. They savored each bite, savoring the sweet and tangy flavors just as I had.

From that day on, Mixed Berry Bread Pudding became a staple in my household. I made it for special occasions and family gatherings, sharing Martha's recipe with anyone who would listen. Each time I prepared the dish, I felt a connection to Martha and her family, a bond forged through the love of food and tradition.

As the years passed, I continued to refine and perfect the recipe for Mixed Berry Bread Pudding, adding my own twists and variations along the way. But no matter how many times I made it, the dish always brought me back to that warm summer day in Martha's kitchen, where I first discovered the magic of this delicious dessert.