Ingredients
Scale
- 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
For the drunken berry sauce:
- 1/2 cup mixed berries
- 2 Tablespoons Limoncello
- 2 Tablespoons berry liqueur (Chambord or blackberry brandy)
- 2 Tablespoons water
- 2 teaspoons cornstarch
Instructions
- 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.
Notes
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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