Mixed Berry Bread Pudding
with Drunken Limoncello Berry Sauce
I have been on a de-cluttering mission lately, so I cleaned out my freezer in my fridge yesterday. I discovered that I had several partially used containers of frozen berries as well as some freezer jam that we’d totally forgotten about. I decided those precious berries and jam needed to be used up right away! Since I had some bread that was getting a little old, a bread pudding sounded like just the thing. My mom used to make us bread pudding as a child, so for as long as I can remember, I’ve always loved me a good bit of bread pudding.
After I finished the freezer and putting together the bread pudding, I tackled the fridge where I discovered some Limoncello stashed in the back. How totally serendipitous! I put the Limoncello to use in a delightful drunken berry sauce (using some more berries from the freezer … oh yeah!)
It wasn’t until AFTER I’d put the pudding in the oven to bake that I realized that this deliciousness I was making is also just perfect for Mardi Gras, especially with that drunken berry sauce to drizzle over it. The pudding was delightful plain out of the oven, but it was the sauce that took it over the top. Whether you use fresh or frozen berries, I think you’re going to love this pudding!
- 6 cups toasted bread cubes (regular, whole wheat or gluten free)
- 2 cups lowfat milk (I used 1%, but you can use almond or coconut milk for a lactose free pudding)
- 5 eggs
- 1/2 cup strawberry or raspberry jam
- 1/4 cup sugar
- 2 teaspoons real vanilla extract
- 1/4 cup berry liqueur
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/8 teaspoon allspice
- 1/8 teaspoon cardamom
- 3 cups mixed berries
- 1 Tablespoon raw (turbinado) sugar
- 1/2 cup mixed berries
- 2 Tablespoons Limoncello
- 2 Tablespoons berry liqueur (Chambord or blackberry brandy)
- 2 Tablespoons water
- 2 teaspoons cornstarch
- Preheat the oven to 350 F. Spray a casserole pan with cooking spray. Add the bread to the casserole pan, then pour the milk over to coat them. Let sit for 15 minutes, tossing every 5 minutes or so to make sure all the bread gets a good soak.
- Meanwhile, in a medium mixing bowl, whisk together the eggs, jam, vanilla, berry liqueur and spices until all is well mixed.
- Gently stir the berries in with the bread, then pour over the egg mixture and stir gently. Add some berries on top for garnish, if desired, and sprinkle with raw sugar.
- Put the casserole in the oven and bake for about 1 hour or until the pudding is set in the middle.
- While the pudding is baking, make the berry sauce by stirring together the berries with the liqueurs and sugar. Cook for 1 - 2 minutes in the microwave (stirring after 1 minute) or 10 - 15 minutes on the stovetop, stirring, until the sugar is dissolved and the berries are bursting.
- In a small bowl, whisk together the water and cornstarch. Pour the cornstarch mixture into the berry mixture and cook for 30 seconds - 1 minute in the microwave or a few minutes on the stovetop, until the sauce is thickened to your liking. Remove from heat.
- Serve the pudding warm with the sauce and some light whipped cream or ice cream on top. If you have leftovers, store them in an airtight container in the fridge an reheat in the microwave.
For a lactose free pudding, substitute almond or coconut milk for regular milk. Also, for a gluten free pudding, substitute gluten free bread for regular.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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