Tender and rich bread pudding topped with whip cream and garnished with fresh berries.
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4.5 from 20 votes

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!

Course Dessert
Cuisine American, French
Keyword Berry Bread Pudding, Bread Pudding Recipe
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 8 servings
Calories 625kcal
Author Kathy McDaniel


  • 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)


  • 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).



  • 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.¬†


Calories: 625kcal | Carbohydrates: 77g | Protein: 12g | Fat: 30g | Saturated Fat: 16g | Cholesterol: 269mg | Sodium: 252mg | Potassium: 233mg | Fiber: 3g | Sugar: 54g | Vitamin A: 25.6% | Vitamin C: 2.8% | Calcium: 14.1% | Iron: 11.8%