Prosecco Fruit Bread Pudding

By • November 3, 2017 0 Comments

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Author Notes: If fruit in your sparkling glass on the holidays was ways to best enhance it, you'd better believe that it truly kicks up a favorite dessert. You can get the best of both worlds in a comforting dessert, and if it so happens there's some Prosecco fruit which magically makes its way into your drinking glass instead, so be it! Either way, may this beautiful showstopper add onto your new dessert menu and bring tons of happy indulging!

This will work with most fruit, and not just the ones mentioned in this recipe. The oven time will definitely bake up the flavors and with a touch of the cinnamon from the custard, just adds a little more warmth.
Caroline Choe


Serves 6-8

Prosecco Fruit

  • 500 milliliters Prosecco (2 cups)
  • 1/2 cup sugar
  • 1 cup water
  • 1 cup blueberries
  • 1 cup raspberries or chopped strawberries (whatever you prefer)
  • 1 orange, sliced with peel and pith removed
  • 1 apple, quartered and sliced thin (peel on)
  • 1 pear, quartered and sliced thin (peel on)
  • 1 lemon, zested & juiced
  • 1 pinch ground cinnamon (optional)

Bread & Custard

  • 5 cups Challah or Brioche, cubed into about 1-inch pieces (let it sit out overnight to get stale)
  • 5 eggs
  • 1 & 1/2 cups Whole milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon Kosher salt
  • butter, for greasing your baking dish
  • 1 & 1/2 teaspoons ground cinnamon (for cinnamon-sugar topping)
  1. MAKING THE PROSECCO FRUIT: Start by making a simple syrup - Combine the sugar and water in a small pot over medium low heat, until sugar is completely dissolved. Let the syrup cool, and transfer to a mixing bowl (big enough to hold all your fruit.) To the mixing bowl, add in all prepared fruit, lemon zest, lemon juice, (and your optional pinch of cinnamon) into the same mixing bowl, and pour prosecco on top. Stir gently to combine, then cover and refrigerate for 6-hours. (or at the very least, 3-hours) Once the Prosecco Fruit is prepared, it will be ready to be made along with the bread pudding! (if you're not sneaking a few pieces and sips beforehand!)
  2. Prepare & grease the inside of a 3 qt. (13' x 9' x 2') baking dish with butter. Spread out your cubed Challah at the bottom of the dish.
  3. MAKING THE CUSTARD: In another mixing bowl, whisk together the eggs, milk, vanilla, ground cinnamon, and Kosher salt until combined. Using a strainer, extract the boozy-Prosecco fruit from the liquid, and add it to the custard. Stir gently to combine.
  4. Carefully pour the custard and fruit over the bread cubes, distributing the fruit evenly however you can. Let the bread soak along with the custard and fruit for about 15 - 20 minutes. * If there is lots of leftover Prosecco from the steeping process, feel free to have it as a sweet cocktail! But if you find that there is a need for more liquid for the bread, feel free to ladle a little liquid over the cubes.
  5. In a small shaker jar or bowl, combine the 2-tablespoons of sugar and 1 & 1/2-teaspoons of cinnamon until they're fully combined. Sprinkle a layer of the cinnamon-sugar mixture on entire top of the bread pudding. * Butter isn't entirely necessary to add to the top before baking, but if you'd like it for a rich added flavor, go for it!
  6. * Before baking, you can line a baking tray with foil to have underneath the dish, in case of any drip-down while it rises and cooks. Bake the bread pudding for 50 - 55-minutes, or until you poke a knife in the center and it comes out clean. Remove it from the oven and allow it to cool for about 10 - 15 minutes.
  7. Serve it up and enjoy!

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