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Driscoll's Berry Bread Pudding
Berry Bread Pudding

Description

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.

  • 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
  1. PREHEAT oven to 350˚F.
  2. BUTTER a 9 inch by 13 inch baking dish.
  3. SPRINKLE baking dish evenly with 2 tablespoons brown sugar.
  4. LINE a baking sheet with parchment paper.
  5. SPREAD 4 cups cubed challah bread evenly onto baking sheet.
  6. BRUSH cubed challah bread with 8 tablespoons melted butter to coat evenly.
  7. BAKE 6 minutes.
  8. TOSS cubed challah bread and SPREAD out evenly again on baking sheet.
  9. BAKE 6 minutes longer.
  10. POUR 3 cups heavy cream into a medium saucepan.
  11. ADD 1 cup whole milk, 1/2 teaspoon cinnamon, and 1/4 teaspoon cardamom.
  12. COOK over low heat just until barely simmering. Do not overcook.
  13. SET ASIDE cream mixture.
  14. CRACK 6 large eggs into a large bowl.
  15. ADD remaining 6 tablespoons brown sugar.
  16. WHISK thoroughly.
  17. DRIZZLE cream mixture slowly into egg mixture while WHISKING.
  18. POUR IN 1 ½ cups melted white chocolate chips.
  19. WHISK to incorporate.
  20. SET ASIDE egg mixture.
  21. TRANSFER cubed challah bread to a large bowl.
  22. POUR egg mixture over cubed challah bread.
  23. SET ASIDE bread mixture for 30 minutes.
  24. PREHEAT oven to 350°F.
  25. SPOON half of bread mixture into prepared baking dish.
  26. SPRINKLE 1 cup mixed berries over bread mixture.
  27. SPOON remaining bread mixture into baking dish.
  28. POUR any remaining liquid over bread mixture.
  29. SPRINKLE remaining 1 cup mixed berries over bread mixture.
  30. BAKE 50 – 60 minutes or until set and COVER with foil if bread is browning too much.
  31. SERVE Berry Bread Pudding warm.
  32. 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.
Serving Size:

0 cups per serving

Calories 0
Total Fat 0 g
Saturated Fat 0 g
Cholesterol 0 mg
Sodium 0 mg
Total Carbohydrates 0 g
Dietary Fiber 0 g
Sugar 0 g
Protein 0 g