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for the Prosecco-ed Fruit

½ cup sugar
1 cup water
1 cup blueberries
1 cup raspberries or chopped strawberries
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 and juiced
1 pinch ground cinnamon (optional)
500 milliliters/2 cups Prosecco

for the Bread and Custard

Kerrygold Unsalted Pure Irish Butter, for greasing your baking dish
5 cups stale challah or brioche, cubed into about 1-inch pieces
5 eggs
2 cups Maple Hill 100% Grassfed Organic Whole Milk
1 teaspoon vanilla extract
2½ teaspoons ground cinnamon
½ teaspoon kosher salt
2 tablespoons sugar


Prepare the fruit: Start by making a simple syrup. Combine the sugar and water in a small pot over medium-low heat until the sugar is completely dissolved. Let the syrup cool, and transfer it to a mixing bowl that's big enough to hold all of your fruit.

Once your syrup is cooled, add in all your prepared fruit, lemon zest, lemon juice, and your optional pinch of cinnamon. Pour in the Prosecco and stir gently to combine. Cover the bowl and refrigerate for at least 3 hours (or 6 hours for best results).

Make the bread pudding: Preheat your oven to 350°F.

Grease the inside of a large baking dish with butter. Spread out your cubed challah or brioche on the bottom of the dish.

To make the custard, in a mixing bowl, whisk together the eggs, milk, vanilla, 1 teaspoon of ground cinnamon, and kosher salt until combined.

Using a slotted spoon, extract the boozy fruit from the Prosecco syrup, and add it to the custard. Gently stir in the fruit to combine. Then, ladle out 1 cup of the Prosecco syrup from the bowl, and set it aside.

Carefully pour the custard and fruit over the bread cubes, distributing the fruit evenly. Take the cup of Prosecco you set aside, and pour it over the bread cubes. Let the bread soak along with the custard and fruit for about 15 to 20 minutes.

In a small shaker, jar, or bowl, combine the 2 tablespoons of sugar and 1½ teaspoons of cinnamon until fully combined. Sprinkle a layer of this cinnamon-sugar mixture over the top of the bread pudding.

Before baking, line a sheet pan with foil and place it underneath the dish in case there’s any drip-down while the bread pudding rises and cooks.

Bake the bread pudding for 50 to 60 minutes, or until you can poke a knife in the center and it comes out clean. Remove bread pudding from the oven and allow it to cool for about 15 minutes. Serve it up and enjoy!

Note: If there is leftover Prosecco from the steeping process, feel free to add it to a sweet cocktail!