Very Berry Bread Pudding
Indulge in the irresistible charm of Very Berry Bread Pudding, a delightful dessert brimming with the vibrant flavors of mixed berries and rich, custardy goodness. This recipe combines cubes of day-old bread—like French bread, brioche, or challah—with a luscious medley of blueberries, raspberries, blackberries, and strawberries, all soaked in a creamy custard infused with vanilla and cinnamon. Baked to golden perfection, this pudding is as comforting as it is elegant, making it an ideal treat for brunch or special occasions. Finished with a dusting of powdered sugar and perfect served warm with vanilla ice cream, this easy-to-make, crowd-pleasing dessert is destined to become a family favorite. Perfect for using up stale bread, it’s a deliciously resourceful way to satisfy your sweet cravings while adding a burst of berry freshness.
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Recipe Information
Ingredients
- 8 cups (cubed) day-old bread (French bread, brioche, or challah)
- 2 cups mixed fresh or frozen berries (blueberries, raspberries, blackberries, and strawberries)
- 2 cups whole milk
- 1 cup heavy cream
- 4 large eggs
- 0.75 cup granulated sugar
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 0.25 teaspoon salt
- 1 tablespoon unsalted butter (for greasing the dish)
- 2 tablespoons powdered sugar (for garnish)
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with the unsalted butter.
Place the cubed bread into a large mixing bowl. If the bread isn’t fully dry, you can lightly toast it in the oven for 10 minutes to remove excess moisture.
Add the mixed berries to the bowl with the bread cubes and gently toss to combine. Set aside.
In a separate large mixing bowl, whisk together the whole milk, heavy cream, eggs, granulated sugar, vanilla extract, ground cinnamon, and salt until fully combined and smooth.
Pour the custard mixture evenly over the bread and berries. Use a spatula to gently press down the bread, ensuring all pieces are saturated with the custard mixture. Let this sit for 10 minutes to allow the bread to soak in the custard.
Transfer the mixture to the prepared baking dish, spreading it out evenly.
Place the baking dish in the oven and bake for 45-50 minutes, or until the top is golden brown and the custard is set (a knife inserted into the center should come out mostly clean).
Remove from the oven and let the pudding cool for 10-15 minutes.
Before serving, dust the top with powdered sugar for a sweet finish. Serve warm on its own or with a scoop of vanilla ice cream!
Nutrition Facts
Calories |
469 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.7 g | 25% | |
| Saturated Fat | 10.1 g | 51% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 144 mg | 48% | |
| Sodium | 433 mg | 19% | |
| Total Carbohydrate | 62.1 g | 23% | |
| Dietary Fiber | 2.4 g | 8% | |
| Total Sugars | 31.3 g | ||
| Protein | 11.3 g | 23% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 114 mg | 9% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 222 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
