Last updated on October 8th, 2018 at 06:25 pm
Easy to make, rich, decadent and full of berries. This Very Berry Bread Pudding is delicious and the perfect make ahead dish to enjoy for dessert, breakfast or brunch! How amazing is that?
I love that this “casserole” can be made ahead and served for different occasions at different times of the day. That is a huge plus for me. It is also the perfect dish to bring to an office meeting, school party or to a friend’s get together. To say that it travels wells is an understatement! It’s delicious warm or cold and it can be reheated in the microwave.
Simple ingredients make this recipe even better. I used challah bread but you can also use brioche. I cut the bread into big chunks crust and all. No need to be neat here! It’s all going to soak up the custard and look good in the end.
I decided to use strawberries, blueberries and raspberries however, any combination of berries will work. You can also use just one type of berry, if you prefer.
The rich custard is so easy to make. All you need is to whisk a few ingredients together and you are done! Eggs, sugar, heavy cream, milk and vanilla extract. Easy as
It all goes into a baking dish – chunks of bread, custard and berries. You will do two layers of each.
The Very Berry Bread Pudding goes into the oven for about an hour or until the center is set. You can test it the same way you would a cake.
This Very Berry Bread Pudding is decadent but not overwhelmingly sweet. You can serve it with a little (or a lot) of whipped cream and some extra berries on top!
- Love dessert? Check out these sweet options:
Carrot Cake with Orange Grand Marnier Cream Cheese Frosting
Lemon Loaf Cake with Lemon Glaze
Mixed Berry Swirl Cheesecake Bars
- This is the perfect dish to serve at brunch. Here are a few other options:
Asparagus Frittata with an Italian Flair
Baked Cinnamon French Toast Muffins
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Triple Berry Bread Pudding
- Butter for greasing the pan
- 1/4 cup sugar
- 8 eggs
- 1 1/2 cup sugar
- 2 cups heavy cream
- 1 cup milk (I used 2% but whole milk works too)
- 2 teaspoons vanilla extract
- 4 cups mixed berries (I used strawberries, raspberries and blueberries)
- 2 tablespoons berry liquor like Chambord or orange liquor like Grand Marnier (optional)
- 8 cups challah or brioche bread, cubed or torn into 1 inch chunks
- Whipped cream for serving (optional)
- Extra Berries to garnish (optional)
- 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
- In a large mixing bowl, whisk the eggs with the sugar, add the heavy cream, milk and vanilla and whisk until well blended.
- In a small bowl, mix the berries. If using, add the liquor to the berries and let the mixture sit for about 10 minutes.
- Arrange the bread in a single layer in the baking dish, you will be using a little more than half the amount of bread at this point. Pour half of the custard mixture over the bread. Press lightly so the bread absorbs the custard.
- Spoon half the berry mixture (and their juices, if any) over the bread.
- Arrange one more layer of bread. Pour the custard over it. Press lightly and top with the rest of the berries (and their juices, if any)
- Bake for about 1 hour or until set in the center and the top is just beginning to brown.
- Remove from the oven and let it cool for a few minutes before serving. Serve with whipped cream and garnish with extra berries (optional).