This Bread Pudding recipe is made with tender brioche bread soaked in a rich sweet vanilla custard and is loaded with strawberries, raspberries and blueberries. This irresistible bread pudding is scrumptious and a great summer dessert!
Bread pudding is one of those classic desserts everyone loves. Made easily with simple ingredients, bread pudding is usually a dessert we think of during cool weather months or holidays.
Since I absolutely love bread pudding (any time of the year), I thought a Berry Bread Pudding would be a great way to showcase the best of berry season! The result is a delicious, mouthwatering easy dessert perfect for warm weather (and beyond).
Let’s talk about this bread pudding recipe! I will go through the ingredients, a step by step tutorial on how to make this bread pudding recipe and I will also share some tips with you.
Berry Bread Pudding Ingredients
- The Bread – I most often use Brioche. Challah, French bread and white bread produce good results also.
- The Berries – Strawberries, raspberries and blueberries. Blackberries and boysenberries can be used.
- Eggs
- Sugar
- Heavy Cream – Half and Half can be used.
- Milk – Whole milk is best but 2% milk can be used.
- Vanilla Extract
- Berry Liquor (Chambord) – Optional but recommended. Orange Liquor (Grand Marnier), can also be used.
Bread Pudding Sauce
This bread pudding is creamy and tender due to the addition of fresh berries. Unlike other classic bread pudding recipes, this easy dessert is not very dense. For that reason, it is best served as is or topped with whipped cream or vanilla ice cream.
How To Make This Bread Pudding Recipe
- Butter a 2 qt. baking dish and coat it with sugar.
- In a bowl mix the berries. Pour the berry liquor over the berries and mix gently. Let the berries sit on the counter for about ten minutes.
- In a mixing bowl whisk the custard ingredients. Eggs, sugar, vanilla, cream and milk. Whisk until well blended.
- Place the bread cubes in a single layer inside the prepared baking dish (using a little more than half the amount of bread).
- Pour half of the custard mixture over the bread and press lightly so the bread absorbs the custard.
- Spoon half of the berry mixture (and their juices, if any) over the custard soaked bread.
- Top the berries with the remaining bread cubes and pour the rest of the custard over it. Press lightly.
- Place the remaining berries on top.
- Bake for about 55 minutes to 1 hour or until set in the center. The top should look a bit golden.
Frequently Asked Questions about Bread Pudding
- Can I make bread pudding ahead of time?
Yes, you can prepare the bread pudding a day ahead and store it in the refrigerator. Take the bread pudding out of the fridge 15 to 20 minutes before baking. - Can I use just one type of berry for this recipe?
Absolutely! You can use a single type of berry or as many types as you want. - Can I use frozen berries for this dessert recipe?
Yes, you can use frozen berries to make this tasty and easy bread pudding. - Is bread pudding a dessert or a breakfast item?
I can eat bread pudding any time of the day! Although it is known as a dessert, it is also a great way to easily serve breakfast for a crowd! - I don’t like to use liquor on my recipes. What other ingredient can I use?
You can use 2 tablespoons of orange juice or simple sprinkle 2 tablespoons of granulated sugar over the berries and mix well. However, you can skip this step altogether if you prefer. It will still be the best bread pudding ever!
Best Bread Pudding Recipe Tips
- This delicious dessert can be served warm or at room temperature.
- To store lefts, cover it and store it in the refrigerator.
- Stale bread soaks up the custard better. You can let the bread sit uncovered on your counter overnight.
Take a Look At These Other Dessert Recipes:
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Very Berry Bread Pudding Recipe
This Bread Pudding recipe is made with tender brioche bread soaked in a rich sweet custard and loaded with strawberries, raspberries and blueberries. This irresistible bread pudding is scrumptious and a great summer dessert!
Ingredients
- Butter for greasing the baking dish (about 1 – 2 tablespoons)
- 1/4 cup sugar (to coat the baking dish
- 8 eggs
- 1 1/2 cup sugar
- 2 cups heavy cream
- 1 cup milk whole milk or 2% milk
- 2 teaspoons vanilla extract
- 4 cups mixed berries strawberries, raspberries and blueberries pictured in this recipe
- 2 tablespoons berry liquor (Chambord) – (optional) Grand Marnier can be used as well
- 8 cups brioche bread, cubed or torn into 1 inch chunks
- Whipped cream for serving (optional)
- Extra Berries to garnish (optional)
Instructions
- Preheat the oven to 375 degrees Fahrenheit
- Butter an 8 x 11.5 inch (2 qt) baking dish and coat it with the 1/4 cup sugar
- Trimming the berries: Rinse/clean the berries. Trim the strawberries and if they are large, cut them in half or quarters. You want all the berries to be somewhat similar in size in size.
- In a medium bowl mix the berries. Pour the berry liquor over the berries and mix gently. Let the berries sit on the counter for about ten minutes. *See notes
- In a large mixing bowl, whisk the eggs with the sugar and vanilla. Add the heavy cream and milk and whisk until well blended.
- Place the bread cubes in a single layer inside the prepared baking dish (use a little more than half the amount of bread for this layer).
- Pour half of the custard mixture over the bread. Press lightly so the bread absorbs the custard.
- Spoon half of the berry mixture (and their juices, if any) over the custard soaked bread.
- Top the berries with the remaining bread cubes and pour the rest of the custard over it. Press lightly. Place the remaining berries on top.
- Bake for about 55 minutes to 1 hour or until set in the center. The top should look a bit golden.
- Remove from the oven and let it cool for a few minutes before serving. This will help the bread pudding set a bit so it is easier to serve.Serve with whipped cream and garnish with extra berries (optional).
Did you make this?I love seeing what you’ve made! Tag me on Instagram @lemonblossomsblog and don’t forget to leave a comment & rating below!
Recipe Notes
- Challah, French bread or white bread can be used.
- If not using berry liquor (or grand marnier) skip that step.
- Frozen berries can be used.
Nutrition
Nutrition Facts
Very Berry Bread Pudding Recipe
Amount Per Serving
Calories 625
Calories from Fat 270
% Daily Value*
Fat 30g46%
Saturated Fat 16g100%
Cholesterol 269mg90%
Sodium 252mg11%
Potassium 233mg7%
Carbohydrates 77g26%
Fiber 3g13%
Sugar 54g60%
Protein 12g24%
Vitamin A 1280IU26%
Vitamin C 2.3mg3%
Calcium 141mg14%
Iron 2.1mg12%
* Percent Daily Values are based on a 2000 calorie diet.
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