Description
Very Berry Bread Pudding: An Amazing Ultimate Recipe
Ingredients
Scale
- 6 cups cubed day-old bread (such as brioche or challah)
- 2 cups mixed fresh berries (such as blueberries, raspberries, and strawberries)
- 4 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- 3/4 cup granulated sugar
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 tablespoon lemon zest (optional)
- Powdered sugar, for dusting (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or cooking spray.
- In a large bowl, combine the cubed bread and mixed berries. Gently toss to distribute the berries evenly throughout the bread.
- In another bowl, whisk together the eggs, whole milk, heavy cream, granulated sugar, vanilla extract, ground cinnamon, and salt until well combined.
- Pour the custard mixture over the bread and berries. Press down gently to ensure the bread absorbs the liquid.
- If using lemon zest, sprinkle it over the mixture for an added burst of flavor.
- Allow the mixture to sit for about 15 minutes, giving the bread time to soak up the custard.
- Place the baking dish in the preheated oven and bake for 45-50 minutes, or until the top is golden brown and a knife inserted comes out clean.
- Once baked, remove the pudding from the oven and let it cool for about 15-20 minutes before serving.
- For an elegant finishing touch, dust the top with powdered sugar, if desired.
Notes
- This recipe can be made ahead of time and stored in the refrigerator.
- Feel free to use any combination of berries you like.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 21 g
- Sodium: 210 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 180 mg