A classic bread pudding served with a delicious berry sauce. This is the perfect dessert or breakfast to serve for the holidays. Your family will love it!
TIP: This recipe works best with frozen berries, but you can use fresh berries when in season. Spread the fresh berries (blueberries, blackberries, raspberries, and quartered strawberries work best) on a baking sheet and place in the freezer for 30 minutes before using in the recipe.
Line the Ninja Multi-Purpose Pan (or 8-inch round baking pan) with a nonstick silicone baking mat or parchment paper and spray with nonstick cooking spray.
Step 2
In a large bowl, add milk, cream, sugar, eggs, vanilla, lemon zest, cinnamon, nutmeg, and salt. Whisk until fully combined. Then add the challah pieces and stir until evenly coated. Let sit for 5 to 10 minutes.
Step 3
Place the frozen berries and apple juice in the pot and stir until combined.
Step 4
Place the challah mixture in the prepared pan and press into an even layer. Bread should be fully saturated with liquid. If more liquid is needed, pour 1/4 cup more cream over bread. Place pan on the bottom layer of the Deluxe Reversible Rack in the lower position, then place the rack in the pot over the berries.
Step 5
Close the lid and move slider to STEAMCRISP. Select STEAM & BAKE, set temperature to 325°F, and set time to 15 minutes. Press START/STOP to begin cooking (PrE will display for approx. 15 minutes as the unit steams, then the timer will start counting down).
Step 6
When cooking is complete, carefully remove the rack with the pan and allow bread pudding to cool for 15 minutes.
Step 7
To finish the berry sauce, move the slider to AIR FRY/STOVETOP, select SEAR/SAUTE, and set temperature to 3. Stir the sugar and lemon juice into the berry mixture and bring to simmer. In a small bowl, whisk together the corn starch and water until corn starch is fully dissolved. Slowly whisk the corn starch mixture into the simmering berry mixture, then turn off heat and transfer mixture to a serving bowl. Let cool slightly before serving with bread pudding.
Line the Ninja Multi-Purpose Pan (or 8-inch round baking pan) with a nonstick silicone baking mat or parchment paper and spray with nonstick cooking spray.
In a large bowl, add milk, cream, sugar, eggs, vanilla, lemon zest, cinnamon, nutmeg, and salt. Whisk until fully combined. Then add the challah pieces and stir until evenly coated. Let sit for 5 to 10 minutes.
Place the challah mixture in the prepared pan and press into an even layer. Bread should be fully saturated with liquid. If more liquid is needed, pour 1/4 cup more cream over bread. Place pan on the bottom layer of the Deluxe Reversible Rack in the lower position, then place the rack in the pot over the berries.
Close the lid and move slider to STEAMCRISP. Select STEAM & BAKE, set temperature to 325°F, and set time to 15 minutes. Press START/STOP to begin cooking (PrE will display for approx. 15 minutes as the unit steams, then the timer will start counting down).
To finish the berry sauce, move the slider to AIR FRY/STOVETOP, select SEAR/SAUTE, and set temperature to 3. Stir the sugar and lemon juice into the berry mixture and bring to simmer. In a small bowl, whisk together the corn starch and water until corn starch is fully dissolved. Slowly whisk the corn starch mixture into the simmering berry mixture, then turn off heat and transfer mixture to a serving bowl. Let cool slightly before serving with bread pudding.
