12 Mar Berry Fabulous Bread Pudding With Fresh Vanilla Cream
|Serves 10 to 12|
7 cups “day-old” brioche bread (1 loaf; cut into 1-inch cubes)2 cups half & half milk1½ cups fresh or frozen raspberries (or a favorite berry or a mixture)
⅓ cup granulated sugar
2 tablespoons “salted” butter
1 teaspoon vanilla extract or 1 vanilla bean (scrape out seeds)
½ teaspoon ground cinnamon
3 “brown” cage-free eggs beaten
Pinch of salt (or to taste; Fleur de Sel preferred)
The Vanilla Cream:
1 cup “chilled” heavy cream
⅓ cup “light” sour cream
¼ cup granulated sugar
1 “halved lengthwise” vanilla bean (or 1½ tsp. vanilla extract)
Preheat oven to 350°F
The Bread Pudding
Grease a shallow casserole dish or baking dish and set it aside.
In a large bowl, pour in 1 teaspoon vanilla (or scraped seeds), milk, butter, sugar, and salt. Place the container in a microwave for 1 minute or until the butter melts. Now, add cinnamon and the beaten eggs before using a whisk to mix or combine thoroughly. Gently stir in the bread and allow it to get coated.
Place half the bread in the baking dish and top with half the berries. Cover the berries with the reaming bread, and finish by topping the dish with berries.
Bake in the oven for 35 minutes and then watch for the pudding’s edges to lightly brown with the pudding being slightly firm and slightly wobbly (oven temperatures vary; may take another 5 to 10 minutes).
In a medium bowl, place the seeds from a fresh vanilla bean or 1½ teaspoons of extract. Add the sour cream, sugar, and heavy cream. Beat the ingredients with an electric mixer (or whisk) until peaks are formed.
This pudding may be served warm or at room temperature. It is beautiful when placed on a dish with a few fresh berries and a dollop of fresh vanilla cream.