Berry Bread Pudding Recipe
A delicate bread pudding sweetened with white chocolate and fresh juicy berries. Cinnamon and a pinch of cardamom add deep flavor notes while keeping the bread pudding light and comforting. A memorable breakfast to share with the ones you love.
Prep Time:
25 minutes
Cook Time:
60 minutes
Serves:
8 – 10
Perfect for:
Summer Treats
Park Picnic
Bookclub Bites
Ingredients
- 8 Tablespoons light brown sugar, divided
- 4 Cups (about 14 ounces) challah bread or brioche, cubed
- 8 Tablespoons (1 stick) unsalted butter, melted
- 3 Cups heavy cream
- 1 Cup whole milk
- 1/2 Tsp. cinnamon
- 1/4 Tsp. cardamom
- 6 large eggs
- 1 1/2 Cups white chocolate chips, melted
- 2 Cups mixed Driscoll’s Raspberries, Blackberries, and Blueberries
Directions
- PREHEAT oven to 350˚F.
- BUTTER a 9 inch by 13 inch baking dish.
- SPRINKLE baking dish evenly with 2 tablespoons brown sugar.
- LINE a baking sheet with parchment paper.
- SPREAD 4 cups cubed challah bread evenly onto baking sheet.
- BRUSH cubed challah bread with 8 tablespoons melted butter to coat evenly.
- BAKE 6 minutes.
- TOSS cubed challah bread and SPREAD out evenly again on baking sheet.
- BAKE 6 minutes longer.
- SET ASIDE cubed challah bread to cool to room temperature.
- POUR 3 cups heavy cream into a medium saucepan.
- ADD 1 cup whole milk, 1/2 teaspoon cinnamon, and 1/4 teaspoon cardamom.
- COOK over low heat just until barely simmering. Do not overcook.
- SET ASIDE cream mixture.
- CRACK 6 large eggs into a large bowl.
- ADD remaining 6 tablespoons brown sugar.
- WHISK thoroughly.
- DRIZZLE cream mixture slowly into egg mixture while WHISKING.
- POUR IN 1 ½ cups melted white chocolate chips.
- WHISK to incorporate.
- SET ASIDE egg mixture.
- TRANSFER cubed challah bread to a large bowl.
- POUR egg mixture over cubed challah bread.
- SET ASIDE bread mixture for 30 minutes.
- PREHEAT oven to 350°F.
- SPOON half of bread mixture into prepared baking dish.
- SPRINKLE 1 cup mixed berries over bread mixture.
- SPOON remaining bread mixture into baking dish.
- POUR any remaining liquid over bread mixture.
- SPRINKLE remaining 1 cup mixed berries over bread mixture.
- BAKE 50 – 60 minutes or until set and COVER with foil if bread is browning too much.
- SERVE Berry Bread Pudding warm.
- PRO TIP For a more custardy pudding, reduce bread amount to 3 cups. You can substitute the white chocolate for an equal amount of milk chocolate. If you prefer using dark chocolate instead, add an additional 3/4 cup sugar.
