I have such a sweet affection for all things mixed berries. Today, I’m tossing my mixed berry affection in a rich and velvety bread pudding.
Beyond being easy to make, I love its versatility—it works for breakfast, brunch or dessert. To pull this dish together, I used my KitchenAid Stainless Steel Cookware set. It’s my latest wonder tool.
I collect kitchen equipment tools like crazy shoe people: obsessively. Having the right tools for the right job makes everything easier and better KitchenAid® Stainless Steel 10-Piece Set in Polished excels at this. It’s sturdy triply construction means no warping and no hot spots. Yay to that because there’s nothing worse than burnt or unevenly cooked dishes, especially bread pudding.
- 1 tablespoon cornstarch
- 2 tablespoon water
- 1 cup orange juice
- 3 tablespoons honey
- 2 tablespoons balsamic vinegar
- 1 tablespoon vanilla bean paste
- 3 cups of mixed berries, fresh or frozen
- 1 cups milk
- 1 cup heavy cream
- ¼ cup marsala
- 1 cup + 2 tablespoons sugar
- 1/2 teaspoon kosher salt
- 1 lb croissant, split horizontally
- 2 large eggs + 2 egg yolks