Berries & Cream Bread Pudding Recipe
Mascarpone Custard, Butterscotch Cream Brulee, Vanilla Ice Cream
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Ingredients
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Bread Pudding Ingredients
Method
Preparation Steps
- 1
Prepare the Bread
Preheat your oven to 350°F (175°C). Tear the stale bread into bite-sized pieces and place them in a large mixing bowl.
- 2
Make the Custard
In a separate bowl, whisk together the whole milk, heavy cream, mascarpone cheese, eggs, sugar, and vanilla extract until smooth.
- 3
Combine Bread and Custard
Pour the custard mixture over the torn bread. Let it soak for about 15 minutes, stirring occasionally to ensure all the bread is coated.
- 4
Add Berries
Gently fold in the mixed berries, being careful not to break them.
- 5
Bake the Pudding
Transfer the mixture into a greased baking dish. Bake in the preheated oven for 40-45 minutes, or until the top is golden and a knife inserted in the center comes out clean.
- 6
Prepare Butterscotch Cream Brulee
While the pudding is baking, prepare the butterscotch cream brulee by combining brown sugar, heavy cream, and vanilla in a saucepan. Heat until the sugar dissolves and the mixture thickens slightly. Let it cool.
- 7
Serve
Once the bread pudding is done baking, let it cool for a few minutes. Serve warm topped with butterscotch cream brulee and a scoop of vanilla ice cream.