Patriotic Bread Pudding
Ingredients
1 pound loaf brioche bread
Butter, for greasing baking dish
2 cups milk
1 cup heavy cream
6 eggs
1 tablespoon vanilla extract
1 ½ cups sugar
1 teaspoon cinnamon
4 cups mixed berries (strawberries, blueberries, raspberries)
Powdered sugar, for dusting
Steps
Grease a 9 by 13 inch baking dish with some unsalted butter
Cut a 1 pound loaf of brioche bread into 1 inch size cubes
Place a little more than half of the bread cubes into the greased baking dish and spread the bread cubes around so they cover the bottom of the dish
In a large bowl, combined 2 cups of milk, 1 cup of heavy cream, 6 eggs, 1 tablespoon of vanilla extract, 1 ½ cups of sugar, and 1 teaspoon of cinnamon
Whisk the milk and egg mixture to combine
Gradually pour over about half of the mixture all over the bread cubes in the pan, soaking as much as the bread as possible
Spread 2 cups worth of mixed berries all over on top of the soaked bread cubes
Spread the remaining half of bread cubes all over the layer of mixed berries and use your hands to evenly distribute the bread across the top
Pour the remaining half of the egg and milk mixture all over the bread cubes, again soaking as much as the bread as possible
Sprinkle another 2 cups worth of mixed berries all over the top of the bread
Loosely cover the top of the baking dish with some tin foil
Preheat the oven to 350 degrees Fahrenheit. Use the time it takes for the oven to heat up to allow the bread pudding to sit and absorb some of the liquid
Bake the bread pudding in the oven covered at 350 degrees Fahrenheit for 45 minutes
Then take the covered bread pudding out of the oven, remove the tin foil, and return uncovered to bake for another 15 to 20 minutes
Remove the patriotic bread pudding from the oven
Dust the top of the patriotic bread pudding with some powdered sugar and enjoy