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Bread Pudding with Strawberry & Mulberry Sauce

If you love bread pudding, then this recipe is perfect for you. Its a super simple recipe to follow and comes out amazing with some fresh brioche bread, creamy egg custard and sweet-tangy strawberry-mulberry sauce. This pudding works really well as both dessert and breakfast any time of the year. 

To be honest preparing this recipe from scratch is a bit of effort but with fresh ingredients, it's worth it. For this recipe you mostly need a soft & moist sweet bread like challah or croissants. I have used a brioche loaf in my recipe and based on what is available to you, feel free to swap it for any sweet bread of your choice. So, if you are looking for a simple recipe to satisfy your sweet tooth on a cheat day breakfast or you are in the mood for a special dessert, then this is the recipe for you! I know I loved it, let me know how it came out for you.
SERVES: 8
 PREP TIME: 15 mins
 COOK TIME: 40 mins

for the Custard:
  • 8 oz brioche 
  • 3 eggs
  • 1 tbsp vanilla extract
  • 1¼ cups of milk
  • ½ cup of cream
  • ⅓ cup sugar
for the Sauce:
  • ½ cup of strawberry and mulberry mixed (roughly chopped)
  • 5 tbsp sugar
  • ⅓ cup water
  • 1 tsp lemon juice
1. Prep Bread: Chop the brioche into approximately 1 inch cubes and set it aside.

2. Make Sauce: In a saucepan, add the sugar, water and lemon juice. Heat the mixture till the sugar is completely melted. Now, add the roughly chopped strawberries and mulberry. Stir the mixture for about 2-3 mins. Remove the mixture from the heat and set it aside. Let it cool off completely. 

3. Make Custard: In another saucepan, add milk and cream and simmer it on a medium flame for about 2 mins. In a separate bowl, add the eggs, sugar and vanilla extract and give a good whisk till all the contents are mixed completely. Now, Gradually add this mixture to the milk while stirring the milk continuously. Keep stirring the mixture on a low flame till it starts to thicken. Remove from heat and set it aside.

4. Bake: Pre heat the oven to 200°C. In a cake tray, first spread half of the chopped brioche leaving slight gaps. Now pour the strawberry & mulberry sauce over it. Add the other half of the chopped brioche and finish it off with the custard mixture. Bake the pudding for 15-20 mins.

5. Plate: You can serve this hot or cold with some whipped cream, berries or powdered sugar. 
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