Restaurants›Grotto Ristorante›Berries & Cream Bread Pudding Recipe

Berries & Cream Bread Pudding Recipe

Inspired by Grotto Ristorante
Time1h 30m
Serves6

Mascarpone Custard, Butterscotch Cream Brulee, Vanilla Ice Cream

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Ingredients

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Bread Pudding

Butterscotch Cream Brulee

Serving

Method

Bread Pudding Preparation

1

Prepare the Bread

Preheat the oven to 350°F (175°C). Cut the stale bread into cubes and place in a greased baking dish.

2

Make the Custard

In a bowl, whisk together the milk, heavy cream, mascarpone cheese, eggs, vanilla extract, sugar, and salt until well combined.

3

Combine and Bake

Pour the custard mixture over the bread cubes. Gently mix to ensure all the bread is soaked. Let it sit for 15 minutes. Bake for 40-45 minutes until golden brown and set.

4

Add Berries

In the last 10 minutes of baking, scatter the mixed berries on top of the bread pudding.

Butterscotch Cream Brulee Preparation

5

Make the Butterscotch

In a saucepan, combine brown sugar, heavy cream, vanilla extract, and salt. Heat over medium until the sugar dissolves, then remove from heat.

6

Prepare Egg Mixture

In a bowl, whisk the egg yolks. Gradually add the warm butterscotch mixture to the yolks while whisking continuously to temper the eggs.

7

Bake

Pour the mixture into ramekins and place them in a baking dish. Fill the dish with hot water halfway up the sides of the ramekins. Bake at 325°F (160°C) for 30-35 minutes until set.

Assembly

8

Serve

Allow the bread pudding and butterscotch cream brulee to cool slightly. Serve warm bread pudding with a scoop of vanilla ice cream on the side and drizzle butterscotch cream over the top.