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4.66 from 29 reviews
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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:
- Chocolate Chip Skillet Cookie
- Lemon Ricotta Cookies with Lemon Glaze
- Mixed Berry Swirl Cheesecake Bars
- Banana Cream Pie Dip
- Lemon Poke Cake
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4.66 from 29 reviews
Very Berry Bread Pudding Recipe
By: Chef Kathy McDaniel
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!
Prep: 15 minutes minutes
Cook: 55 minutes minutes
Total Time 1 hour hour 10 minutes minutes
Servings 8 servings
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).
Video
Chef’s Tips
- 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
Calories: 625kcal (31%)Carbohydrates: 77g (26%)Protein: 12g (24%)Fat: 30g (46%)Saturated Fat: 16g (100%)Cholesterol: 269mg (90%)Sodium: 252mg (11%)Potassium: 233mg (7%)Fiber: 3g (13%)Sugar: 54g (60%)Vitamin A: 1280IU (26%)Vitamin C: 2.3mg (3%)Calcium: 141mg (14%)Iron: 2.1mg (12%)
* Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.
Course:Dessert
Cuisine:American, French
Keyword:Berry Bread Pudding, Bread Pudding Recipe
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Reader Interactions
Leave a Review!
Cee Cee says
Yummmmm! My grandchildren love this! I make it for breakfast! They always ask me to make it when they visit!
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Jana says
I’ve made this recipe several times, always a huge hit. I like to make it the day before and leave it overnight in the fridge. I’ll be taking it to a Christmas Day brunch. Can I make it in advance and let it sit in the fridge in a disposable aluminum pan?
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Stephanie Spano says
See AlsoPusties Pastaciotti RecipeHello! I’m wondering if I could add small chunks of marzipan within the berry layers. Would this have any affect on the amount of the other ingredients or the oven temperature? Thank you very much!
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Kathy says
Hi Stephanie, I have never tried adding marzipan myself but I don’t think it would be a problem. Let me know how it turns out!
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Stephanie Spano says
Hi Kathy! Thank you so much for the reply. I surely will let you know.
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Kathy says
You are welcome!
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Teddy Davis says
Had something similar at a hotel brunch and loved it. Set out to duplicate and this is IT!! Thank you, Kathy. ust 2 of us so I halved the recipe. Keeping in mind that fat is necessary for the pudding to “set”, I fudged a bit substituting half & half for the heavy cream and substituting skim milk for whole milk. Have made it twice, with frozen and then with fresh berries. Extra stars deserved for the detailed, clear instructions and additional tips.
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Kathy McDaniel says
Fantastic! I’m so glad it was great even with the changes.Thank you
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Miss V says
Love this! The local sandwich shop (the one that’s really fast) sells their day old bread for 50 cents a loaf. I sliced into 1″ cubes and let dry overnight. I used fresh blueberries, pineapple, and banana that I had on hand. Already planning an orange cranberry variation for Christmas morning!
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Tiffany says
Came out BEAUTIFULLY and was so DELICIOUS! I didn’t have chambord, so I used equal parts cointreau and gran marnier. I halved the recipe and still used a 2Q pan. I used half of a 500g loaf of brioche from the grocer. Worked out fantastically well!
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Kathy says
Thanks Tiffany! I am so glad it was a big success. Thanks!
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Marion Abbott says
I would like to know if you can use pannetone?
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Kathy says
Absolutely!
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Karen Thrailkill says
It’s a terrific dessert, very rich. Mine took a long time to cook, but I just covered it with foil and kept checking it every 10 minutes. I didn’t have brioche, so I used what bread was on hand in my freezer and it still came out great.
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Kathy says
Thank you. Glad you enjoyed it.
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Diane Warner says
I love this recipe! I used what I had on hand – frozen berries of various kinds, 10% cream instead of heavy, 2% lactose free milk, and instead of 1.5 cups sugar, I used 1 cup white and 1/2 cup brown sugar. I used plain white bread. It came out a little on the wet side, but still very edible and yummy! Not sure if the frozen berries released extra moisture or if 10% cream made it wetter? But this is an awesome recipe that I will keep on hand! Thanks for sharing.
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Kathy says
Hi Diane, I would think the frozen berries got a little bit extra moisture. Next time if using frozen berries bake it a little longer. I’m glad you enjoyed it.
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Cathy Kaboski says
I used 1 tablespoon of vanilla, regular French bread, and high end bourbon with sugar for berries. Used blueberries, blackberries, raspberries and a few strawberries. Topped with whipped cream from scratch. My husband of 17 years said it’s the best dessert I have made.
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Kathy says
Hi Cathy! I am so happy to hear that! So glad your family enjoyed it, Thanks for the feedback.
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Karen Ogrady says
I made this recipe exactly as written, using frozen mixed berries and Cointreau as the liqueur. It was delicious! Not too sweet or heavy. Very fluffy and light with just enough sweetness to enhance the berries. I made a Cointreau whipping cream to top it off. It was a huge hit!
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Kathy says
Hi Karen, Thank you for the feedback. Cointreau whipped cream sounds amazing!
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