Bread Pudding With Berries is a delightful treat that combines the comfort of bread pudding with the fresh burst of berries. Perfect for breakfast or dessert, the recipe brings joy to any occasion with its creamy custard and fruity topping.
Choosing day-old bread is key for a luscious bread pudding as it soaks up the custard beautifully. If you’re looking for gluten-free options, consider gluten-free bread varieties. For those with dairy sensitivities, almond or oat milk can be a great substitute for whole milk and heavy cream. When it comes to berries, feel free to mix it up; strawberries, raspberries, or blackberries can all add their own unique sweetness and tartness.
Pudding & Mousse
Bread Pudding With Berries Recipe
Ingredients
- 5 cups day-old French bread (or use brioche, challah or croissants bread)
- 3 cups whole milk
- 1 cup heavy cream
- 1 cup sugar
- 1 vanilla bean, split and scraped (or use 1 tsp. vanilla extract)
- 4 large eggs
- 4 large egg yolks
- 1 pinch salt
- 1 cup blueberries (or use any other berries you like)
Instructions
- Preheat the oven to 350 degrees. Generously butter a 12-inch round, oven-proof pan or a 3-quart baking dish.
- In a saucepan, combine 3 cups of whole milk, 1 cup of heavy cream, 1 cup of sugar, and the split and scraped vanilla bean. Bring to a simmer, stirring to dissolve the sugar, then remove from heat. Cover the pan with plastic wrap and let it steep for 15 minutes (if using vanilla extract, skip the step). After steeping, remove the vanilla pod, making sure to scrape all the seeds into the milk mixture.
- Meanwhile, spread the bread cubes on a baking sheet and toast them in the oven until golden brown, about 8 to 10 minutes. Once toasted, remove from the oven and arrange the bread evenly in the prepared baking dish.
- In a bowl, beat together 4 large eggs and 4 large egg yolks. Bring the milk mixture back to a simmer, then remove from heat. Whisk 1/2 cup of the warm milk mixture into the egg yolks to temper them. Combine well, then whisk the tempered egg mixture back into the milk mixture, ensuring everything is blended nicely. Use a rubber spatula to scrape in the egg mixture completely.
- Pour the custard mixture over the bread, ensuring all pieces are well soaked. Let sit for 5 minutes, gently pressing the bread down into the custard. Sprinkle 1 cup of berries over the top.
- Place the baking dish into a roasting pan and add enough water to the roasting pan to come halfway up the sides of the baking dish. The water bath helps cook everything evenly.
- Bake for 45 minutes, or until the pudding is set and the top starts to color. Once finished, remove from the oven and allow to cool slightly before serving. It can be enjoyed warm, at room temperature, or even cold.
Part of our Homemade Pudding and Mousse Recipes collection — Part 1 of 4: